How many cakes do you want to bake?
This gluten-free raspberry tart is light, creamy, and wonderfully refreshing – perfect for warm days. The delicate sponge base with KOMEKO KUCHENGLÜCK becomes especially light and airy, while the yogurt cream with fresh raspberries adds a summery lightness. Ideal as a dessert or for a coffee break.
#gluten-free
#Summer
Ingredients
For the dough:
-
4
eggs (size M)
-
1
Pinch of salt
-
4
tbsp warm water
-
105
g sugar
-
2
tbsp vanilla sugar
-
155
g
KOMEKO KUCHENGLÜCK
-
1
tsp baking powder
For the cream:
-
500g
vanilla yogurt
-
250
ml Rama Cremefine (for whipping)
-
7
sheets of white gelatin
-
500
g raspberries
Preparation
- Preheat oven:
Preheat oven to 180 °C (top/bottom heat) (fan oven: 160 °C). - Prepare the dough:
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with water, sugar, and vanilla sugar until foamy. Mix KOMEKO KUCHENGLÜCK the baking powder and egg yolk mixture, stir into the egg yolk mixture, and then carefully fold in the egg whites. Pour the batter into a springform pan (Ø 26 cm) lined with parchment paper and bake for about 20 minutes on the middle rack. - Prepare the ground:
Let the base cool completely and then slice it horizontally in half. Place one base back into the springform pan. - To make cream:
Soak the gelatin in cold water. Whip the Rama Cremefine until stiff and stir in the vanilla yogurt. Squeeze out the gelatin, dissolve it over low heat, stir in the yogurt mixture, and then fold it into the remaining cream. - Layers:
Divide the cream in half: Gently fold raspberries into one half, and briefly mix the other half with the remaining raspberries. Spread half of the cream on the bottom layer of cake, place the second layer on top, and spread the remaining cream over it. - Cool:
Chill the cake for about 1 hour and then serve.
Tip: Immediately after baking, turn the base over along with the baking paper so that the surface remains smooth and does not collapse.
