Colorful fruit tart

  • 75 g Butter
  • 175 g Sugar
  • 1 pinch salt
  • 1/2 packet Citro-back
  • 3 eggs (size M)
  • 250 g flour
  • 1/2 packet baking powder
  • fat andBreadcrumbs
  • 2 eggs (size M)
  • 60 g Butter or margarine
  • 75 g Sugar
  • 1/2 packet Citro-back
  • 375 g Lean quark
  • 2 EL semolina
  • 1 can (s) (315 ml; Abtr. Weight: 175 g) Mandarin oranges
  • 2 Kiwis
  • 3 Strawberries
  • 1 packet Pie glaze (clear)
  • 2 tablespoons sugar
  • 100 g Whipped cream
105 minutes
light
1.
For the base, frothy fat and sugar r to perform. Season with salt and Citro-Bake. Stir in eggs one at a time. Mix the flour and baking powder, stir in as well. Pour into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Separate eggs for the quark layer. Mix the fat, sugar and Citro-back together. Stir in the quark, egg yolk and semolina. Beat egg whites until stiff, fold in. Put the mixture on the dough. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 50 minutes. Then let it cool down. For the topping, drain the mandarins while collecting the juice. Peel and slice kiwi fruit. Wash the strawberries, also cut into thin slices. Top the cake with prepared fruits. Mix the cake icing and sugar in a saucepan. Add tangerine juice to 1/4 liter with water. Gradually stir into the cake glaze, bring to the boil. Spread the topping on the fruits. Whip the cream until stiff, in a piping bag withPut the star nozzle and decorate the cake with dots of cream. Makes 16 pieces
1 portion approx:
  • 280 kcal
  • 1170 kJ
  • 8 g ​​protein
  • 11 g fat
  • 35 g carbohydrates

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