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🍰 Tarta de primavera con bizcocho y crema de queso fresco

261 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 3 pcs
• Sugar 75 g
• Salt pinch
• Vanilla extract 2 tsp
• Wheat flour, Type 405 75 g
• Caramel-chocolate drops 50 g
• mascarpone 250 g
• azúcar glas 80 g
• Low-fat quark 250 g
• nata para montar 200 g
• San-apart 7 tsp
• Almonds, sliced 40 g
• Pistachios, chopped 20 g
• Sugar sprinkles 2 tbsp

Preparación

1. 1. Preheat the oven to 180 degrees top and bottom heat.
2. 2. Line the bottom of a springform pan with baking paper.
3. 3. Place a cake ring on the prepared pan.
4. 4. Whisk the eggs together with the sugar, a pinch of salt, and one teaspoon of vanilla extract for five to ten minutes until white and creamy.
5. 5. Add the flour to the egg mixture and fold it in briefly with a whisk.
6. 6. Pour the batter into the cake ring.
7. 7. Evenly sprinkle the caramel-chocolate drops over the batter.
8. 8. Bake the sponge base in the preheated oven at 180 degrees for 20 minutes.
9. 9. Take the cake out of the oven and let it cool completely.
10. 10. Carefully remove the cooled sponge base from the pan.
11. 11. Mix the mascarpone with the icing sugar and one teaspoon of vanilla extract until smooth.
12. 12. Stir the quark into the mascarpone mixture.
13. 13. Add the cream and the stabilizer San-apart to the cream.
14. 14. Whip the cream stiff with a mixer until firm.
15. 15. Place the sponge base on a cake plate.
16. 16. Spread the cream over the sponge and smooth it out.
17. 17. Spread a thin layer of cream over the edge of the cake as well.
18. 18. Press the almond slices onto the creamed edge.
19. 19. Sprinkle the chopped pistachios and sugar carrots over the surface of the cake.
20. 20. Place the finished cake in the refrigerator until serving.

Nutrición por ración

• kcal: 261
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 27 g