Sponge berry tartlets with lemon curd cream

Name: Sponge berry tartlets with lemon curd cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 60 g + a little + 3-4 tablespoons sugar; 2 packages Vanilla sugar; 70 g Flour; 1 coated Tsp Baking Powder; 2 sheets white gelatine; 250 g Low-fat curd; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 1 glass (270 g) Raspberry fruit spread (without pieces and seeds); 100 g + 200 g whipped cream; 600 g mixed fresh berries (e.g. strawberries, redcurrants, raspberries, blueberries and blackberries); 1-2 TABLESPOONS Lemon juice; baking paper; 7-10 Tbsp Tea towel

AUTHOR
Antoine Long

DIFFICULTY
not easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

3 Eggs (Gr. M)
7-10 Tbsp Salt
60 g + a little + 3-4 tablespoons sugar
2 packages Vanilla sugar
70 g Flour
1 coated Tsp Baking Powder
2 sheets white gelatine
250 g Low-fat curd
7-10 Tbsp grated rind of 1⁄2 organic lemon
1 glass (270 g) Raspberry fruit spread (without pieces and seeds)
100 g + 200 g whipped cream
600 g mixed fresh berries (e.g. strawberries, redcurrants, raspberries, blueberries and blackberries)
1-2 TABLESPOONS Lemon juice
baking paper
7-10 Tbsp Tea towel

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate the eggs for the sponge cake. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff with the whisks of the mixer, adding 60 g sugar and 1 packet of vanilla sugar.
2
Fold in egg yolk. Mix flour and baking powder, sieve onto the egg mass and fold in.
3
Smooth the sponge mixture onto the baking tray. Bake in a hot oven for about 8 minutes until golden brown. Moisten a tea towel and sprinkle with some sugar. Take out the sponge cake, loosen it from the edge and fall onto the tea towel.
4
Carefully remove the baking paper. Place the dish cloth over the sponge cake and let it cool down.
5
For the cream, soak gelatine in cold water. Mix the quark, 2 tablespoons of sugar and lemon rind. Squeeze the gelatine, dissolve in a small pot at very low heat. First stir in 2 tbsp. quark, then stir everything into the rest of the quark cream.
6
Chill for about 10 minutes until the cream begins to gel.
7
Remove 2 tablespoons of the fruit spread and set aside. Spread the rest on the sponge cake, leaving an approx. 2 cm wide rim. Whip 100 g cream until stiff, fold it into the quark cream and spread it on the fruit spread.
8
Roll up the sponge cake from a short side, cover and chill for about 2 hours.
9
Select the berries, wash if necessary and dab dry well. Clean the strawberries and cut them into pieces. Strip currants from the panicles. Mix the remaining fruit spread, 1-2 tbsp. sugar and lemon juice.
10
Mix carefully with the berries.
11
Whip 200 g cream until stiff and pour in 1 vanilla sugar. Cut the sponge roll into 8-9 thick slices (3.5-4 cm each) and tilt them so that the slices lie on the cut surface.
12
Spread cream on the top and sides of the slices and place on a cake plate. Spread the berries on the tartlets just before serving.