Cream Cheese Raspberry Tart

Ingredients

• 4 eggs
• 150 g sugar
• 1 pinch salt
• 4 tbsp water
• 120 g flour
• 30 g cornstarch
• 2 tsp Baking powder
• 6 sheets gelatin
• 500 g cream cheese
• 300 g frozen raspberries
• 100 g sugar
• 2 untreated lemons
• 400 g whipping cream
• 30 g almond slivers
• 300 g whipping cream
• 150 g frozen raspberries

Instructions

1. 1.

   Beat eggs, sugar, salt and water in a bowl until frothy for at least 8 minutes. Sift flour, cornstarch and baking powder over the egg mixture and fold in gently with a whisk. Pour batter into a springform pan (26 cm) lined with parchment paper and bake in a preheated oven at 175°C or gas mark 3 for about 25-30 minutes.

2. 2.

   Let cool on a wire rack. Soak gelatin sheets in cold water.

3. 3.

   Puree thawed raspberries. Mix cream cheese, sugar, grated lemon zest and lemon juice. Squeeze out excess water from gelatin and dissolve according to package instructions. Stir 4 tablespoons of the fish cheese mixture with the gelatin. Add this to the remaining cream cheese mixture while stirring. Whip cream until stiff peaks form. When the mixture starts to set, stir again and fold in the whipped cream.

4. 4.

   Cut the tart base horizontally once. Place a ring on the lower half. Spread one half of the cream cheese filling over the bottom and smooth. Place the second layer on top. Spread the remaining filling over it and smooth. Refrigerate for at least 2 hours.

5. 5.

   Roast almonds in a non-stick pan until golden brown. Whip cream again. Carefully remove the rim from the tart. Brush the rim with whipped cream and sprinkle almond slivers. Fill a piping bag with the remaining whipped cream and decorate the tart spirally. Garnish with fresh frozen raspberries and serve after 10 minutes.