Sponge berry tartlets with lemon curd cream

Antoine Long
not easy
5 2
90 mins
90 mins


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


  1. 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. 2

    Fold in egg yolk. Mix flour and baking powder, sieve onto the egg mass and fold in.

  3. 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. 4

    Carefully remove the baking paper. Place the dish cloth over the sponge cake and let it cool down.

  5. 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. 6

    Chill for about 10 minutes until the cream begins to gel.

  7. 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. 8

    Roll up the sponge cake from a short side, cover and chill for about 2 hours.

  9. 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. 10

    Mix carefully with the berries.

  11. 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. 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.

Nutrition Facts

280 kcal
28 g
14 g
9 g