Berry cream tart

Ingredients for 1 servings:

• 3 eggs, separated
• 5 tbsp water, hot
• 150 g sugar
• 1 packet of Bourbon vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 1 cup of cream
• 250 g quark
• 2 packets of berries, frozen, approx. 300 g each
• 1 packet of Bourbon vanilla sugar
• 3 packs of cream stiffener
• 5 tsp sugar
• 2 bars of dark chocolate
• 1 cup of cream
• Chocolate shavings, white
• Baking paper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

8 cakes

Sponge cake mixture: Beat the egg yolks and water with a hand mixer for 1 minute until frothy. Mix in the sugar and vanilla sugar and beat for 2 minutes until creamy. Beat the egg whites until stiff peaks form. Slowly fold in the stiff peaks. Mix the flour, cornstarch, and baking powder and gently fold in with a whisk. Place the mixture on a baking sheet and bake at 200-225°C (400-425°F) for 10-15 minutes. Berry cream: Bring the berry mixture to a boil in a saucepan. Whisk the cream and cream stiffener. Fold in the quark and vanilla sugar. Sieve the berry mixture into the quark mixture and gently fold in. Add the sugar. Melt a bar of chocolate and spread it onto the baking paper. Place briefly in the refrigerator. Divide the dough into two pieces and cut out circles with a glass. Pipe the berry cream onto one of the circles, place another circle on top, and pipe more cream on top. Repeat for all the circles. Melt the second bar of chocolate. Meanwhile, whip the cream with the cream stiffener. Then carefully fold in the chocolate. Spread the cream and chocolate mixture all around the cakes and decorate with white chocolate shavings. Then crumble the solid chocolate layer and pile it on top of the cakes. I had a lot of cream left over, so I poured it into small glasses and decorated with cold chocolate pieces and white chocolate sprinkles. Enjoy!