Rose hip lemon tart

Name: Rose hip lemon tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 3 Eggs (size M); 200 g Sugar; 200 g Flour; 2 TEASPOONS Baking Powder; 13 sheets Gelatine; 1 kg Low-fat curd; 200 g Lemon Jelly; 7-10 Tbsp Peel and juice of 1 untreated lemon; 250 g Whipped cream; 1 package Vanillin sugar; 200 g Rose hip jam; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

3 Eggs (size M)
200 g Sugar
200 g Flour
2 TEASPOONS Baking Powder
13 sheets Gelatine
1 kg Low-fat curd
200 g Lemon Jelly
7-10 Tbsp Peel and juice of 1 untreated lemon
250 g Whipped cream
1 package Vanillin sugar
200 g Rose hip jam
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Beat the eggs and 3 tablespoons of water until frothy. Slowly pour in 150 g sugar and beat for another 5 minutes. Mix flour and baking powder and sieve on top. Carefully fold in. Line the bottom of a springform pan with baking parchment and pour the sponge cake mixture on top, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take out and let cool down.
2
Cut the sponge cake horizontally. Place the base on a cake plate. Close the cake ring around it. Soak the gelatine in cold water. Warm up the jam slightly, dissolve the remaining 4 gelatine leaves in it. Place in a cool place until the jam starts to gel. Mix quark, lemon jelly, lemon peel and 50 g sugar. Heat lemon juice, remove from heat and dissolve 8 sheets of gelatine in it. Mix the gelatine with 2-3 tablespoons of the cream. Add to the remaining cream and stir until smooth. Chill for about 10 minutes until it starts to gel. In the meantime, whip cream and vanilla sugar until stiff. Fold cream into the cream. Stir the rosehip jam through.
3
Mix the gelatine with 2-3 tablespoons of the cream. Add to the remaining cream and stir until smooth. Chill for about 10 minutes until it starts to gel. In the meantime, whip cream and vanilla sugar until stiff. Fold cream into the cream. Stir the rosehip jam through. Set 1/4 of the cream aside. Pour the rest of the cream alternately with half the jam in several layers on the base. Finish with the sponge cake lid. Add the rest of the cream and smooth it down. Put the rest of the rosehip jam in a piping bag, cut off the tip and decorate the lid with it. Chill for about 5 hours. Loosen the cake edge. Serve the cake immediately
4
Pour the rest of the cream alternately with half the jam in several layers on the base. Finish with the sponge cake lid. Add the rest of the cream and smooth it down. Put the rest of the rosehip jam in a piping bag, cut off the tip and decorate the lid with it. Chill for about 5 hours. Loosen the cake edge. Serve the cake immediately
5
waiting time approx. 5 1/2 hours