Fruit Tart with Vanilla Recipe
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
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)