Raspberry Buttermilk Tart




Rating: 3.77 / 5.00 (362 Votes)


Total time: 1 hour

Servings: 16.0 (servings)

For the sponge dough:







For the buttermilk cream:







For the raspberry mixture:





Also:



Instructions:

For the raspberry buttermilk cake, first prepare the sponge dough. To do this, beat the sugar with the whole eggs and water very well (the volume should increase significantly).

Then carefully fold in the sifted flour. Pour the mixture into a springform pan (Ø 26 cm) and bake in a preheated oven at 170 °C for about 30 minutes.

For the buttermilk cream, soak the gelatine in water. Squeeze half of the lemon and collect the juice. Heat the lemon juice and dissolve the squeezed gelatine in it.

Mix the buttermilk and the powdered sugar and stir a few spoonfuls of it into the gelatin. Then stir this gelatin mixture into the remaining buttermilk with a mixer.

Whip the whipped cream until stiff and stir into the buttermilk mixture. Refrigerate for about 30 minutes. For the raspberry mixture, strain the raspberries and warm them together with the sugar.

Soak the gelatine in water, squeeze it out and dissolve it in the raspberries. Chill the raspberry mixture for about 30 minutes.

Place halved biscuit sticks around the cooled cake base and fill in half of the raspberry mixture first, followed by the buttermilk cream and finally a layer of raspberry mixture on top.

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