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🍰 Tarta de Pascua

510 kcal · 30 min · 4 raciones

Tarta de Pascua Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 170 degrees top and bottom heat.
  2. 2. Line a baking ring with baking paper and place it on a perforated baking sheet.
  3. 3. Whisk eggs, sugar, salt and vanilla extract until white and creamy for about five to ten minutes.
  4. 4. Stir in the egg liqueur and sunflower oil carefully into the egg mixture.
  5. 5. Mix flour, baking powder and ground almonds in a separate bowl.
  6. 6. Fold the flour mixture briefly and gently into the liquid batter.
  7. 7. Pour the batter into the prepared mold and smooth the surface.
  8. 8. Put the blueberries in a pot and add the juice and zest of one lime.
  9. 9. Bring the blueberries to a boil and then puree them.
  10. 10. Simmer the blueberry mixture until the liquid has almost completely evaporated.
  11. 11. Finely chop the white chocolate coating and stir it into the warm blueberry mixture until melted.
  12. 12. Pour the blueberry cream into a bowl and let it cool down covered in the refrigerator.
  13. 13. Put half of the cooled blueberry cream into a large mixing bowl.
  14. 14. Stir quark and icing sugar briefly into the blueberry cream.
  15. 15. Add cream and the stabilizer Sanapart and whip the cream until stiff.
  16. 16. Cut a thin lid off the baked cake and crumble it.
  17. 17. Place the cake base on a cake plate and spread the remaining blueberry cream on it.
  18. 18. Place a clean cake ring around the cake base.
  19. 19. Smooth the blueberry-quark cream into the cake ring.
  20. 20. Mix the cake crumbs with the coconut flakes and sprinkle the mixture over the cake.
  21. 21. Cover the cake and let it infuse in the refrigerator for about three hours.
  22. 22. Decorate the finished cake as desired with fresh blueberries and milk biscuits.

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