Delicious fruity tart – Quick recipes from my kitchen
The perfect cake for the summer. Simply use your favorite berries or fruit as a topping for this tart.
In summer, I like the tasty fruit, what to buy. I can hardly ever decide – do I want blueberries, raspberries, peach, nectarine, melon or some other delicious fruit? Hach, the choice is difficult. The perfect opportunity to bake a fruit cake with your favorite fruits. I have to admit, I've never baked a tart myself, always ate. So I searched the Internet up and down, baking the ground, what the cream looks like … I found it and the result is really bad 🙂
The cake bottom is a mixture of a biscuit and a shortcrust pastry. The perfect basis for my fruit cake. I found the recipe for the soil at Sanna's witch's kitchen, a cooking and baking blog. Incidentally, the cake bottom can also be baked well the day before.
As a cream, I made a mixture of mascarpone, quark, cream and lemon – wonderfully fresh and perfect in the summer. As a fruit you can take what you feel like. I chose nectarines, raspberries and blueberries.
Delicious fruity tart
A wonderfully delicious tart – perfect for warm summer days ….
150 g spelled flour (old wheat flour)
80 g raw cane sugar (old, normal sugar)
100 g soft butter
1 Msp. Vanilla powder
1 teaspoon Baking powder
1 pinch of salt
150 ml of cream
2 bags of cream stabilizer
125 g mascarpone
125 g of lean quark
50 g of sugar
Lemon grated from a ¼ organic lemon
Fruit of your choice
1 bag of icing of your choice
Preheat oven to 175 degrees. Grease a springform or mold for pie crust well.
For the bottom of the cake, the soft butter with the sugar is whipped foamy. Then the eggs are added individually and the vanilla is stirred in. In a separate bowl, the flour is sieved and the baking powder and salt are stirred.
The flour mixture is stirred under the butter-sugar mixture and then filled into the prepared form.
Bake the cake for 15-20 minutes until it has a nice golden brown color and let it cool completely.
For the cream, the cream is first beaten stiff. While whipping the cream, stir in another bag of cream. In a separate bowl, the quark, mascarpone, sugar, vanilla sugar and the lemon zest are stirred.
Then carefully lift the cream under the quark-mascarpone mixture.
Sprinkle the cooled cake base with the second bag of cream stabilizer. This prevents the cake from soaking too quickly.
Now put a cake ring on the cake bottom and spread the cream evenly. On the cream now come the fruits of your choice.
Finally, prepare a packet of clear cake based on the package instructions and spread on the cake. Keep the cake cold for at least one hour and then enjoy.