Strawberry-raspberry-macaroon tart

Name: Strawberry-raspberry-macaroon tart
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 100 g ground hazelnuts; 100 g crushed almonds; 50 g Flour; 3 Protein (size M); 200 g Sugar; 300 g Whipped cream; 1 package Vanillin sugar; 250 g Strawberries; 125 g Raspberries; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

100 g ground hazelnuts
100 g crushed almonds
50 g Flour
3 Protein (size M)
200 g Sugar
300 g Whipped cream
1 package Vanillin sugar
250 g Strawberries
125 g Raspberries
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Draw 3 circles of approx. 18 cm Ø each on 2 pieces of baking paper and line 2 baking trays with them. Mix hazelnuts, almonds and flour. Beat the egg whites until stiff, add the sugar and continue beating until a firm, shiny mass is formed. Fold the flour-nut-mix into the beaten egg white. Pour the macaroon mixture into a piping bag with a medium-sized perforated spout. Spray the mixture spirally onto the marked baking paper circles
2
Bake the macaroon bases in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes until golden brown. The bases should still feel soft in the middle. Remove and let cool off
3
Whip the cream until stiff and allow the vanilla sugar to trickle in. Wash and clean the strawberries and, depending on size, cut them in half or quarters. Sort raspberries
4
Remove the paper from the macaroon bases. Spread cream on the cake bases, cover with raspberries and strawberries. Place the bases on top of each other and chill for about 20 minutes. Dust with icing sugar and serve
5
Waiting time approx. 45 minutes