John Myers
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Fruit Tart with Sponge Cake
The perfect fruit tart with sponge cake recipe with a picture and simple step-by-step instructions.
Biscuit Dough
- 4 Free range eggs
- 2 tbsp Water warm
- 120 g Sugar
- 1 Vanilla pods (pulp only)
- 100 g Sifted flour
- 100 g Food starch
- 2 tsp Tartar baking powder
Covering
- 7 Kiwi fresh
- 200 g Fresh strawberries
- 1 kg Apricots fresh
- 0,5 Galia melon
- 0,5 Can Tangerine preserve
filling
- 500 g Quark
- 250 ml Cream
- 2 tbsp Agave syrup
- 1 Vanilla pods (pulp only)
- Ground gelatine for 750 ml
Covering
- 1 packet White cake topping
Biscuit Dough
- Mix the flour, baking powder and cornstarch. Beat the eggs with the sugar until frothy. Add water. Add flour mixture and vanilla pulp and process into a dough.
- Grease the form and bake the dough in the oven for about 12-15 minutes.
filling
- Prepare the gelatine as specified.
- Whip the cream until stiff.
- Mix the quark with the vanilla pulp, the whipped cream and the agave syrup.
- Liquefy gelatine in a saucepan and thicken with a little quark mixture. Fold everything under the quark into the bowl. Put something into the fridge.
Covering
- Cut the kiwi fruit into thin slices.
- Halve the strawberries.
- Wash, stone and quarter the apricots.
- Cut the galia melon into slices.
- Drain the mandarins and collect the liquid.
HERE WE GO
- Divide the biscuit in the middle to make 2 thin layers. I used a long knife for this.
- Place the first sponge cake in the mold. Pour half of the quark-cream mix into the mold and smooth it out. Top with the kiwi fruit.
- Place the second half of the sponge cake on top of the kiwi fruit. Spread the rest of the quark-cream mix on top and cover with the fruit.
- Extend the juice of the mandarins to 250 ml and prepare the icing from it.
- Spread the cake topping onto the fruit from the inside out and cover everything. Put the cake in the refrigerator for 2-3 hours.
- Before enjoying, remove the cake from the tin with a damp knife and enjoy.
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