Fruit Tart




Rating: 3.78 / 5.00 (181 Votes)


Total time: 1 hour

For the cake base:











For coating:



For the fruit topping:






To cover:



Instructions:

For the fruit tart, first prepare the sponge cake batter. To do this, beat the egg whites until stiff. Using a hand mixer, whisk the egg yolks with the vanilla sugar, water, oil and a dash of apricot schnapps until foamy.

Preheat the oven to 180°C. Sift the baking powder with the flour. Now fold the beaten egg whites alternately with the flour-baking powder mixture into the yolk mixture.Grease a cake tin, fill in the sponge mixture and bake for about 20 minutes.

Peel the melon and cut into small pieces. Peel the tangerine and separate into wedges, wash berries.After the cake base is baked and cooled a little, spread with raspberry jam. Spread the fruit evenly on the dough. If desired, cover the fruit tart with cake jelly according to package instructions.

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