Blueberry Physalis Cream Tart

You start by chopping the raw marzipan mixture. Then put them in a mixing bowl (food processor). Put the butter in the microwave for 30 seconds on the highest setting so that it becomes liquid. Then add the butter to the marzipan and stir to a smooth mass on the highest setting. Set the machine to half the speed.

Add sugar, vanilla sugar and salt one after the other until the mixture is thickened. Next, stir in each egg for about 1/2 minute at the highest level. Do not forget to mix the flour with the baking powder and then briefly stir in 2 portions on a medium setting. Let the dough rest a little now.

During this time, after you have removed the physalis from its coat, crush it with a fork and then push it through a sieve so that most of the shell remains. Now add the pulp to the dough with the lemon curtain and limoncello and stir into the dough on the lowest setting.

Now put the dough in the greased MINI baking pan (about 16 mm) and smooth it out. Put the form on the wire rack in the oven and bake on medium heat for 45-50 minutes. You bake the dough at 170 degrees fan-assisted. If it is baked by the time, remove it from the mold immediately and let it cool down. First let the oven heat disappear completely and then put it in the freezer for about 30 minutes. Then take it out and the cake can be cut into 2 parts (bottoms). The "pointed" cake topper is cut a little thinner first and later serves as a top for the cake. Cut off the protruding tip - and eat 🙂 that is the preliminary tasting I mentioned 🙂

Did you put the cake in the freezer? Yes ! - then you can prepare the cream. Whip up the paradise cream according to the instructions on the packet. Off to the fridge. Now whip the cream. Off to the fridge. Let both cool well. During this time, melt the chocolate.

After all the ingredients are well-chilled and completely prepared on your work surface, mix them in a glass of Lemon Curt Limoncello and Gelatine Fix and add it to the melted chocolate. First, spread the chocolate mixture on one of the floors. Let dry.

Carefully mix the paradise cream with the whipped cream. Spoon half of the cream on to the bottom and then spread the blueberries in a circle on top.

Then put the second base with the chocolate cream on top. Lightly press. Then spoon half of the second half of the cream and spread it on loosely.

On the second base Now place the "pointed" lid, which is slightly smaller in diameter, in the middle (serves as a stand for the fruit) and press it down gently. Spread the rest of the cream until it is used up. You can use it to shape the cake straight and fill the edges.

Now just arrange the fruits as desired. Place the cake in the freezer for 30 minutes so that it can stand firmly on the coffee table. Finished !!!