Wholemeal raspberry tart

Name: Wholemeal raspberry tart
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 4 Eggs (size M); 150 g + 2 Tbsp Zucker (at 15); 150 g Wheat wholemeal flour; 1/2 TEASPOON Baking Powder; 250 g Edible quark (20 % fat in dry matter); 250 g Schmand; 2 tablespoons (10 g each) Raspberry jam (with 40 % less calories); 400 g Raspberries; 1 TEASPOON Cocoa powder for dusting; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

4 Eggs (size M)
150 g + 2 Tbsp Zucker (at 15)
150 g Wheat wholemeal flour
1/2 TEASPOON Baking Powder
250 g Edible quark (20 % fat in dry matter)
250 g Schmand
2 tablespoons (10 g each) Raspberry jam (with 40 % less calories)
400 g Raspberries
1 TEASPOON Cocoa powder for dusting
baking paper

Directions

1
Separate eggs. Beat egg whites and 3 tbsp. water until stiff. Add 150 g sugar. Fold in egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in
2
Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Let it cool down on a cake rack
3
Mix the quark and 2 tablespoons of sugar. Whip the sour cream with the whisk of the hand mixer for about 3 minutes and fold into the quark cream. Sort raspberries
4
Remove the cake from the tin and remove the baking paper. Spread the jam on the base. Spread about 350 g raspberries on top. Spread the cream carefully on the raspberries with the help of a tablespoon. Spread the rest of the raspberries on the cream. Chill the cake for about 30 minutes and dust with cocoa powder
5
Waiting time approx. 1 1/2 hours. / 2 BE