Fruit Tart with Vanilla Recipe

Westcoast German News - - Table Of Contents -

In­gre­di­ents:

2 large eggs 1/4 cup sugar 1 dash of salt 1/3 cup flour 2 tbsp corn­starch 1/2 tsp bak­ing pow­der 1 3/4 cups whip­ping cream 1 pack­age in­stant vanilla pud­ding 1 small jar cher­ries 1 20 oz can pineap­ple slices 1 15 oz can man­darin or­anges 3 tsp corn­starch 2 tbsp cold wa­ter 2 tbsp sugar

Prepa­ra­tion:

Line a spring­form pan (10 inches by 3 inches) with parch­ment pa­per and set aside. Sep­a­rate eggs. Beat egg whites with 1 tbsp cold wa­ter un­til stiff. Beat in 1/4 cup sugar and a dash of salt. Stir in egg yolks, sift flour, 2 tbsp corn­starch and bak­ing power over the top and fold in the egg mix­ture. Spread the bat­ter in the spring­form pan and bake in a pre­heated oven at 350 De­grees for about 20 min­utes. Cool com­pletely. Beat whip­ping cream with the in­stant pud­ding un­til stiff (about 1-2 min­utes) and spread over the cake. Pour the pineap­ple slices in a colan­dar and save the juice. Also, pour the man­adarin or­anges in a colan­der and save the juice. Place the slices of fruit on top of the whipped cream and dec­o­rate with the cher­ries. Place a cup of juice from the pineap­ples and man­darin or­anges and 2 tbsp sugar in a sauce pan and bring to a boil. Make a paste with 3 tsp corn­starch and 2 tbsp cold wa­ter. Add to the boil­ing juice stir­ring con­stantly un­til thick­ened. Boil for 1 minute, re­move from heat, cool slightly and spoon over the fruit. Place cake in the re­frig­er­a­tor un­til the glaze thick­ens.

(Ob­st­torte mit Vanilla & Sahne)

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