Fruity, fresh and delicious - this is how a tart should be. Today we have brought you a #recipe that tastes like summer, but is certainly also a treat in the fall.
Incidentally, this is also where our #Thermomix® can finally work out again, after all, it is also a multi(talent).
Have fun wishes the #country house team!
Preparation 10-15 minutes
Cooking time 5 minutes
Waiting time 24 hours
Servings 12
INGREDIENTS
Dough
- 3 eggs
- 140 g sugar
- 160 g flour
- 1 sachet baking powder
- 2 sachet powdered gelatine
- 2 cups of cream
- 1 sachet cream stiffener
- 1 cup sour cream
- 500 g low-fat quark
- 265 g Philadelphia
- 150 g sugar
- 1 packet of vanilla sugar
- 100 ml multivitamin juice hot
- 150 ml multivitamin juice cold
Pour:
- 500 g multivitamin juice
- 2 pack clear cake glaze
- 20 g sugar
To decorate
- Pistachio kernels
INSTRUCTIONS
Dough
Preheat the oven to 180° top/bottom heat. Insert the butterfly, pour in the cream and cream stiffener and whip until stiff, keeping a constant visual contact, on speed 3. Then decant.
Leave the mixer attachment in the pan and mix the eggs with the sugar for 3 minutes/speed setting 3-4 until frothy. Add the flour and baking powder and mix in again for 10 seconds/speed setting 3.
Pour the batter into a greased springform tin or one that has been sprayed with baking spray and bake for approx. 15-20 mins. Leave to cool.
Filling
Mix 2 packs of gelatine with 100g water and leave to soak for approx. 10 mins. Place the quark, Philadelphia, sugar, vanilla sugar and sour cream in the blender jug and mix for approx. 20 secs. on speed 4.
Pour 100 ml multivitamin juice into a bowl and heat in the microwave for approx. 50 sec./600 watts. Dissolve the swollen gelatine in it and mix with the other 150 ml of cold juice.
Add the mixture through the lid opening. Fold in for approx. 10 seconds/speed setting 4. Add the stiffly whipped cream, fold in with a spatula and run the mixing bowl for a further 10 seconds/speed setting 4.
Cut the cake base in half horizontally and place the bottom part in a cake ring. Spread about half of the cream over the base and then cover with the other half of the cake base. Now pour in the rest of the cream and spread. Ideally, place the cake in the fridge overnight.
Frosting
The next day: Heat the multivitamin juice with the cake glaze powder and sugar for 5 minutes at 100°C/speed setting 3. Now carefully pour over the cake and spread. Decorate with pistachios and leave to cool thoroughly.
