Yoghurt-Waldberry Tart

Name: Yoghurt-Waldberry Tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 3 eggs (Gr. M), 100 g sugar; 75 g Flour; 1 (15 g) go. tablespoon of starch; 1/2 TEASPOON Baking Powder; 6 sheets white gelatine; 250 g Low-fat curd; 250 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 50 g Icing sugar; 250 g Whipped cream; 2 packages Vanillin sugar; 400 g fresh wild berries; 100 g Currant Jelly; 20 g finished meringue shells; to decorate, baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

3 eggs (Gr. M), 100 g sugar
75 g Flour
1 (15 g) go. tablespoon of starch
1/2 TEASPOON Baking Powder
6 sheets white gelatine
250 g Low-fat curd
250 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
50 g Icing sugar
250 g Whipped cream
2 packages Vanillin sugar
400 g fresh wild berries
100 g Currant Jelly
20 g finished meringue shells
to decorate, baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat egg white until stiff, add sugar
2
...to leave. Beat in the egg yolks one by one. Sift the flour, starch and baking powder into it and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 20 minutes. Cooling down
3
Soak gelatine in cold water. Cut the biscuit 1x horizontally. Mix quark, yoghurt, lemon juice and icing sugar. Squeeze out the gelatine and dissolve over a mild heat. Stir 3 tbsp. yoghurt mass into the gelatine, then stir into the rest of the yoghurt mass. Chill until it begins to gel. Whip the cream until stiff, sprinkle with vanilla sugar. Stir into the yoghurt mass
4
Place a cake ring around the bottom cake base. Spread half of the yoghurt cream on it. Place the second cake layer on top. Spread the rest of the yoghurt cream on it. Chill for at least 5 hours.
5
Select the berries, wash and pat dry. Spread on the cake. Warm the jelly. Drizzle on the berries. Chill for at least 30 minutes. Shortly before serving, crumble the meringue and sprinkle on the cake