← Todas las recetas

🍰 Tarta en forma de corazón para San Valentín

235 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 4 pcs
• Sugar 200 g
• Vanilla extract 1 tsp
• Wheat flour, Type 405 100 g
• Strawberries, frozen 250 g
• Raspberries, frozen 250 g
• maicena 40 g
• Water 2 tbsp
• Tonka bean paste 1 tsp
• Quark 40% fat in dry matter 250 g
• nata para montar 400 g
• San-apart 8 tsp
• Coconut praline 10 pcs
• Sugar sprinkles 2 tbsp
• Chocolate decorations 12 pcs

Preparación

1. 1. Preheat the oven to 190 degrees top and bottom heat.
2. 2. Line a baking sheet with baking paper.
3. 3. Place a heart-shaped baking ring on the prepared tray.
4. 4. Put the room-temperature eggs, 100 grams of sugar, a pinch of salt and vanilla extract into a bowl.
5. 5. Whip the mixture for about 10 minutes until frothy.
6. 6. Sift the flour over the egg mixture.
7. 7. Fold the flour in briefly and carefully.
8. 8. Fill the dough into the heart-shaped baking ring.
9. 9. Smooth the surface of the dough.
10. 10. Bake the base in the preheated oven at 190 degrees for about 20 minutes.
11. 11. Put the frozen berries and 100 grams of sugar into a pot.
12. 12. Let the berries thaw slowly over low heat.
13. 13. Mash the berries with a pestle or spoon.
14. 14. Increase the heat and bring the mixture to a boil.
15. 15. Mix the starch with a little water to form a smooth mixture.
16. 16. Add the starch mixture to the boiling berries.
17. 17. Boil the mixture for a few minutes until it thickens.
18. 18. Remove the pot from the heat.
19. 19. Optionally, press the fruit mixture through a fine sieve.
20. 20. Let the fruit mixture cool completely.
21. 21. For safety, place the cooled mixture in the refrigerator.
22. 22. Set aside about two-thirds of the cold fruit mixture.
23. 23. Mix the remaining part of the fruit mixture with the tonka bean paste and the quark.
24. 24. Add the cream slowly.
25. 25. Whip the cream stiff with San-apart.
26. 26. Fill the finished cream into a piping bag with a large star tip.
27. 27. Cut the baked biscuit base horizontally in the middle once.
28. 28. Place the lower half of the base on a cake plate.
29. 29. Spread the reserved fruit mixture evenly on the base.
30. 30. Also spread the fruit mixture on the underside of the upper biscuit half.
31. 31. Pipe half of the fruit cream in dots or as a garland onto the lower base.
32. 32. Carefully place the second biscuit half on the cream.
33. 33. Decoratively pipe the remaining cream onto the top of the cake.
34. 34. Decorate the cake with Raffaellos and chocolate decorations.
35. 35. Place the finished cake in the refrigerator until serving.

Nutrición por ración

• kcal: 235
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 22 g