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🍰 Tarta de requesón y nata con physalis

420 kcal · 30 min · 4 raciones

Tarta de requesón y nata con physalis Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 200 degrees fan forced.
  2. 2. Carefully separate the eggs into egg whites and egg yolks.
  3. 3. Whip the egg whites in a bowl with a hand mixer and a whisk until stiff.
  4. 4. Slowly stir 50 grams of sugar into the egg whites.
  5. 5. Continue beating until the egg whites are firm and glossy.
  6. 6. Take a second bowl and beat the egg yolks with 150 grams of sugar and a pinch of salt until creamy and light.
  7. 7. Sift flour, starch, and baking powder over the egg yolk mixture.
  8. 8. Gently fold the dry ingredients into half of the egg whites.
  9. 9. Quickly mix the remaining egg whites into the batter.
  10. 10. Line a springform pan with a diameter of about 26 centimeters with baking paper.
  11. 11. Distribute the batter evenly in the prepared pan.
  12. 12. Bake the batter for about 25 minutes until golden brown.
  13. 13. Let the sponge cake cool briefly.
  14. 14. Turn the cake out onto a cake rack.
  15. 15. Let the sponge cool completely.
  16. 16. Cut the cooled sponge into two equal layers.
  17. 17. Place one of the layers in the cleaned springform pan.
  18. 18. Carefully remove the physalis from their husks.
  19. 19. Wash the physalis and let them drain well.
  20. 20. Soak the gelatin in a bowl with cold water.
  21. 21. Wash the lemon thoroughly.
  22. 22. Grate about one teaspoon of lemon zest.
  23. 23. Cut the lemon in half and squeeze out the juice.
  24. 24. Mix the quark in a bowl with the remaining sugar.
  25. 25. Stir two tablespoons of lemon juice and the lemon zest into the quark.
  26. 26. Squeeze the soaked gelatin lightly.
  27. 27. Melt the gelatin in a pot over low heat for about two minutes.
  28. 28. Take two tablespoons of the quark cream and mix it with the dissolved gelatin.
  29. 29. Then mix this mixture with the remaining quark cream.
  30. 30. Whip the cream in a bowl with the hand mixer until stiff.
  31. 31. Add the whipped cream to the quark mixture.
  32. 32. Distribute half of the cream evenly over the sponge layer in the pan.
  33. 33. Topping the cream layer with the physalis.
  34. 34. Spread the remaining cream over the physalis.
  35. 35. Place the second sponge layer on the cream.
  36. 36. Let the cake set in the refrigerator for at least four hours or overnight.
  37. 37. Carefully remove the cake from the pan before serving.
  38. 38. Garnish the cake as desired with physalis and icing sugar.
  39. 39. Serve the cake and enjoy!

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