Raspberry / Strawberry Turrets with Chocolate Fruits

Stir the eggs, vanilla sugar and sugar for 30 minutes (!!!). Sift the flour, mix with the baking powder and fold in. Line a baking sheet with parchment paper. Pour in the mixture and smoothly bake in the preheated oven at 175 ° C for 20 minutes. The secret of this recipe lies in stirring the egg and sugar for 30 minutes. Enough air is blown under so that the soil becomes really loose. Bake the sponge base with a dessert ring (8 cm diameter), cut in half again if the base is too high.

Put some nice strawberries and raspberries aside (5 strawberries and 10 raspberries). Wash and puree the remaining fruits and strain them through a sieve. Mix the sour cream and approx. 300g of the berry puree with the sugar and vanilla sugar. Whip the cream.

6 Dissolve the gelatine sheet in water and allow it to melt in the pan. Add some cream and stir. Then stir the gelatine into the cream and slowly fold in the cream. Let it solidify in the refrigerator. For the puree, soak 4 sheets of gelatine in water and also let them melt in the pan. Add some puree, stir and pour into the puree. Let it solidify in the refrigerator.

Place the cut-out sponge cake bases in the dessert rings and then alternately fill in 1 layer of cream and 1 layer of puree. The whole 2 times! Then chill in the refrigerator for at least 4 hours.

Melt the couverture in a water bath and dip the sorted strawberries and 5 raspberries about halfway in and place on baking paper. Let it set in the refrigerator.

Arrange on a slate. Place the tart in the top left and garnish with a mint leaf and a raspberry, drape the chocolate fruits in the middle of the plate and sift some powdered sugar (just for the decoration) in front of it. Since I had an espresso with it, I put it on the slate at the bottom right. Ferdsch !!!