Cassis tart with two types of mousse, marinated berries, yogurt dumplings, rosemary and lavender caramel, and meringue crumble

Ingredients for 5 servings:

• 70 g almonds, ground
• 70 g powdered sugar
• 2 eggs, size M
• 3 egg whites, size M
• 45 g sugar
• 55 g flour, sifted
• 20 g cocoa powder, unsweetened, sifted
• 25 g butter, liquid
• 100 g black currants, fresh
• 10 g sugar
• 10 ml crème de cassis (liqueur)
• 70 ml cream, liquid
• 10 g sugar
• 100 g chocolate coating
• 160 ml cream, whipped until creamy
• 110 g blackcurrants, pureed (cassis puree)
• 3 sheets of gelatin
• 2 egg yolks
• 45 g sugar
• 275 ml cream, whipped until creamy
• possibly flowers, edible for garnishing
• 1 vanilla pod(s)
• 500 g whole milk yogurt
• 150 g crème fraîche
• 25 g powdered sugar
• some lemon zest
• n. B. Lavender flowers, dose according to taste
• 50 g brown sugar
• some fleur de sel
• e.g. rosemary
• n. B. Lavender flowers
• 4 egg whites
• 200 g sugar, fine
• some lemon juice

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 7 hours 10 minutes

from the show “The Perfect Dinner” on VOX from 14.08.2020

For the sponge cake, beat the almonds, powdered sugar, and eggs until thick and creamy. Beat the egg whites with the sugar until stiff peaks form. Fold 1/3 of the egg whites into the egg yolk mixture, then add the remaining egg whites. Mix the flour and cocoa powder and add them to the mixture. Gently but quickly fold everything in. Stir 1 tablespoon of the mixture into the lukewarm butter and then fold this mixture into the mixture. Spread the batter onto a baking sheet lined with baking paper and bake at 180°C (convection oven) for 8–12 minutes. Allow to cool, then cut out using dessert molds. Drizzle the bases with cassis liqueur and seal the molds with aluminum foil. Place on a metal plate and then prepare the mousse. Marinate the berries beforehand. To do this, mix the berries with the sugar and liqueur and let them steep in a glass until ready to use. For the chocolate mousse, bring the melted cream and sugar to a boil. Remove from the heat. Finely chop the chocolate coating, add it, and let it stand for 2 minutes. Then mix well and fold in the whipped cream. Pour into the molds and top with the marinated berries. For the blackcurrant mousse, soften the gelatine according to the package instructions. Heat 1/3 of the blackcurrant purée and dissolve the squeezed gelatine in it. Then mix with the remaining purée. Warm the egg yolks and sugar over a bain-marie and then mix in a food processor until the mixture is thick and creamy. First fold the egg yolk foam, then the whipped cream into the purée. Decorate with the remaining berries. Freeze for 4 hours. Decorate with berries, chocolate shavings, and flowers, if desired. For the yogurt dumplings, scrape out the seeds from the vanilla bean. Using the whisk attachment of a hand mixer, combine the yogurt, crème fraîche, vanilla seeds, and powdered sugar until smooth. Line a sieve with a cheesecloth and place it over a bowl. Pour in the yogurt cream, fold the ends of the cheesecloth together, and let it drain in the refrigerator for 4 hours. Using two tablespoons dipped in hot water, create balls. For the rosemary and lavender caramel, caramelize the sugar in a non-stick pan – it shouldn’t get too dark. When the caramel is nice and runny, pour it all onto a sheet of baking paper and immediately sprinkle with fleur de sel, chopped rosemary, and the lavender flowers. To serve, either break it into larger pieces or chop it like crunch. For the meringue crumble, beat the cold egg whites until very stiff peaks form, then beat in a few drops of lemon juice. Gradually add half the sugar, beating vigorously, until the mixture is stiff enough to hold slices. Fold in the rest of the sugar all at once, beating vigorously until the mixture is very stiff, smooth, and glossy. Immediately pipe various shapes onto a baking sheet lined with parchment paper using a piping bag or cake syringe. Let them dry slowly in a preheated oven at approximately 100-120°C (top/bottom heat), for 60-90 minutes, depending on the size. Once cooled, chop into small crumbles with a knife and arrange the yogurt dumplings on top. Anne prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 5 in Cologne – on Friday, August 14, 2020.