Small cheese and raspberry tart

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 150 g frozen raspberries
  • 7-10 Tbsp Grease
  • 7-10 Tbsp some + 30 g flour
  • 2 Eggs (Gr. M)
  • 50 g Sugar
  • 7-10 Tbsp Salt
  • 30 g Cornstarch
  • 1⁄2 deleted Tsp Baking Powder
  • 2 TABLESPOONS + 30 g + some icing sugar
  • 1 package Vanilla sugar
  • 250 g creamy ricotta
  • 150 g Whipped cream

Directions

  1. 1

    Defrost the raspberries. Grease a springform pan (18 cm Ø) only at the bottom and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  2. 2

    Separate the eggs for the sponge cake. Beat the egg whites with 2 tablespoons of cold water until stiff, adding sugar and 1 pinch of salt at the end. Continue beating until the sugar has dissolved. Stir in egg yolk.

  3. 3

    Mix 30 g flour, starch and baking powder, sieve onto the egg foam and carefully fold in. Smooth the sponge cake mixture in the mould. Bake in a hot oven for 15-20 minutes. Take out and let cool down for about 15 minutes.

  4. 4

    Remove from the mould and let it cool down.

  5. 5

    For the filling raspberries, up to about 5 pieces for decoration, puree 2 tablespoons icing sugar and vanilla sugar with a hand blender. Put approx. 2 tbsp. puree aside. Stir ricotta and 30 g icing sugar until smooth.

  6. 6

    Whip cream until stiff and fold in.

  7. 7

    Cut the biscuit twice horizontally. 1⁄3 Spread the cream on the lower base. 1⁄2 Spread raspberry puree on top. Carefully place the middle base on top. Spread 1/3 of the cream and the rest of the puree on top. Carefully place the top cake layer on top.

  8. 8

    Spread the rest of the cream loosely over the top. Decorate with 2 tablespoons of puree and the rest of the berries. Chill for at least 30 minutes. Dust the cheesecake with icing sugar.

Nutrition Facts

KCAL
230 kcal
CARBS
22 g
FATS
12 g
PROTEINS
6 g