Rose hip nut tart

Name: Rose hip nut tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 150 g white couverture; 750 g Whipped cream; 75 g ground hazelnuts; 3 Eggs (size M); 125 g Sugar; 1 package Bourbon vanilla sugar; 50 g Flour; 50 g Cornstarch; 2 TEASPOONS Baking Powder; 150 g Orange marmalade; 2 TABLESPOONS Orange liqueur; 2 packages Cream stabiliser; 1 glass (340 g) H; 100 g Hazelnut flakes; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

150 g white couverture
750 g Whipped cream
75 g ground hazelnuts
3 Eggs (size M)
125 g Sugar
1 package Bourbon vanilla sugar
50 g Flour
50 g Cornstarch
2 TEASPOONS Baking Powder
150 g Orange marmalade
2 TABLESPOONS Orange liqueur
2 packages Cream stabiliser
1 glass (340 g) H
100 g Hazelnut flakes
baking paper

Directions

1
For the chocolate cream, chop the couverture. Bring 600 g of cream to the boil, remove from the heat and melt the chocolate coating in it. Pour into a clean, dry bowl and chill overnight. For the sponge cake, lightly roast hazelnuts in a pan without fat, take them out and let them cool down. Separate the eggs. Beat the egg white and 3 tablespoons of water until stiff. Sprinkle sugar and vanilla sugar into the mixture. Stir in the egg yolks one after the other.
2
Mix flour, starch, nuts and baking powder and fold into the egg cream. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) on the 2 rack from below for approx. 30 minutes. Let it cool down. Cut the sponge cake base in half horizontally once. Place a cake ring or springform pan rim around the bottom base. Mix orange marmalade with liqueur. Spread on the bottom. Put half of the chocolate cream into a high mixing bowl. Whip with the whisks of the hand mixer until stiff, pouring in 1 sachet of cream setting agent. Stir rosehip jam until smooth, put 4 tablespoons aside for decoration. Pour the chocolate cream onto the base and spread. Pour the jam in blobs on top and pull it through with a fork so that streaks appear. Place a second cake base on top.
3
Spread on the bottom. Put half of the chocolate cream into a high mixing bowl. Whip with the whisks of the hand mixer until stiff, pouring in 1 sachet of cream setting agent. Stir rosehip jam until smooth, put 4 tablespoons aside for decoration. Pour the chocolate cream onto the base and spread. Pour the jam in blobs on top and pull it through with a fork so that streaks appear. Place a second cake base on top. Whip the rest of the chocolate cream in a tall beaker until stiff. Sprinkle in 1 packet of cream firming agent. Pour onto the base and spread loosely. Chill for about 2 hours. Remove the cake from the rim. Whip 150 g cream until stiff, spread on the edge. Spread the rest of the jam as a blob on the cake. Sprinkle the hazelnut leaves on the edge and surface.
4
Whip the rest of the chocolate cream in a tall beaker until stiff. Sprinkle in 1 packet of cream firming agent. Pour onto the base and spread loosely. Chill for about 2 hours. Remove the cake from the rim. Whip 150 g cream until stiff, spread on the edge. Spread the rest of the jam as a blob on the cake. Sprinkle the hazelnut leaves on the edge and surface.
5
waiting time approx. 15 hours