Back Fruit Tart

Back Fruit Tart
Quantity Ingredient
250 g Back Fruit
3 tbsp Rum
2 packet Ground gelatine
8 tbsp Cold water
3 Egg Yellow
150 g Sugar
5 tbsp Milk
1 kg Lean curd cheese
200 g Cream
1 Sponge cake base 26er
30 g Chocolate meringue biscuits

Back fruit cake is prepared without baking. Dice the baked fruit, mix with the rum and leave to stand for 30 minutes. Soak gelatine in water for 10 minutes. Pour the egg yolk and sugar into a large bowl. Heat some water in a small pot, but do not boil. Place the bowl on the edge and whisk the eggs until the mixture thickens. Stir in the milk and remove the bowl from the heat. Stir in the gelatine. Stir in the quark little by little. Whip the cream until stiff and fold in. Drain the baking fruit and mix in. Place a cake ring on the cake base, pour in the cream and smooth down. Back fruit tart two hours in the refrigerator. Carefully loosen the ring and cover the Back Obst Torte with meringue.

Servings: 12, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
343 kcal
45 g
16 g
8 g

(C)opyright by Marions Kochbuch