Yoghurt fruit tart
easy
120 mins
120 mins
Ingredients
- 200 g Flour
- 100 g Butter or margarine
- 50 g Sugar
- 1 small yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Cling film
- 4 Eggs (size M)
- 170 g Sugar
- 1 package Vanillin sugar
- 75 g Flour
- 75 g Cornstarch
- 1 TEASPOON Baking Powder
- 1 glass (225 g) Raspberry Jelly
- baking paper
- 10 sheets white gelatine
- 500 g Strawberries
- 250 g Raspberries
- 250 g frozen
- 7-10 Tbsp Blackberries
- 4 (150 g each) Mugs
- 7-10 Tbsp Whole milk yoghurt
- 3 TABLESPOONS Sugar
- 2 packages Vanillin sugar
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Bowl of 1 untreated
- 7-10 Tbsp Lemon
- 200 g Whipped cream
- 1 package red glaze
- 2 TABLESPOONS Sugar
Directions
- 1
Put all the ingredients for the shortcrust pastry in a bowl and knead with the dough hooks of the hand mixer. Quickly knead to a smooth dough with your hands. Wrap in cling film and chill for about 30 minutes.
- 2
Separate the eggs for the sponge cake. Beat the egg white with 4 tablespoons of lukewarm water until very stiff. Gradually add sugar and vanillin sugar while stirring. Stir in egg yolk. Mix flour, cornstarch and baking powder.
- 3
Carefully pull under the mass. Line a baking tray with baking paper. Spread the sponge cake mixture on it. Bake in the preheated oven (electric: 175°-200 ° C/ gas: level 2-3) for 13-15 minutes. Stir raspberry jelly until smooth.
- 4
Sprinkle a tea towel with sugar and turn the sponge cake over it. Loosen the paper carefully. Spread raspberry jelly evenly on the sponge cake base. Roll up the sponge lengthwise with the help of the tea towel.
- 5
Knead the short pastry again. Roll out approx. 1/2 cm thick (26 cm Ø) between two layers of cling film. Grease a springform pan (26 cm Ø) and place the short pastry base inside. Prick several times with a fork.
- 6
Refrigerate again for about 10 minutes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Let the base cool down. Soak the gelatine. Cut the sponge roll into slices about 1 cm thick and place them on the edge of the springform pan.
- 7
Wash and clean the fruit. Put half of each fruit aside for the topping. Halve the remaining strawberries. Stir yoghurt, sugar, 1 packet of vanilla sugar, lemon juice and zest until smooth.
- 8
Squeeze the gelatine, dissolve. Pour into the yoghurt while stirring. Fold in fruit. Whip cream and vanillin sugar until stiff. As soon as the yoghurt mass begins to set, carefully fold in the cream.
- 9
Pour the cream into the cake tin. Leave to set in the refrigerator. Place retained fruit on top of the yoghurt cream. Mix the contents of the packet with the sugar. Gradually stir in 1/4 litre of water.
- 10
Bring to the boil. Spread the icing evenly over the fruit from the middle. Chill for about 3 hours. Before serving, dust the sponge edge with icing sugar. Results in about 16 pieces.
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