Raspberry Petit-Four

Ingredients

• 6 Eggs
• 120 g coconut blossom sugar
• 1 pinch Vanilla powder
• 150 g wheat flour type 1050
• 7 sheets gelatin (red)
• 500 g raspberries (frozen)
• 1 tbsp Lemon Juice
• 100 g powdered birch sugar
• 100 g low-fat quark
• 200 ml whipping cream
• 50 g Raspberries

Instructions

1. 1.

   Separate the eggs for the sponge. Beat the egg whites until stiff and gradually fold in the sugar with vanilla while continuously beating until the mixture shines. Whisk the yolks, place the beaten whites on top, sift the flour over them and gently fold everything together. Line a 26 cm springform pan with parchment paper and evenly pour in the sponge batter, smoothing the surface.

2. 2.

   Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 12–15 minutes. Transfer the hot sponge base to a cooling rack to cool completely.

3. 3.

   For the filling soak five gelatin sheets in cold water. Blend thawed raspberries and strain through a sieve. Add lemon juice and 90 g powdered birch sugar to the raspberry sauce, set aside 4 tbsp for garnish. Fold the quark into the raspberry sauce. Dissolve the remaining gelatin in a pot over low heat. Stir 2–3 tbsp of quark mixture into the gelatin, then fold the gelatin back into the quark. Chill the filling for about half an hour. Whip the cream stiff and gently fold it into the prepared raspberry‑cream. Use metal rings (≈6 cm) to cut eight circles from the sponge and fill them with the cream. Refrigerate for about 2 hours.

4. 4.

   Soak any remaining gelatin sheets in cold water. Mix 50 ml water with the reserved raspberry pulp, heat until the gelatin dissolves, then remove from heat and let cool. When the mixture starts to set, spread it over the tarts and place a fresh raspberry on top. Chill in the refrigerator for at least 1 hour until firm, carefully remove the rings, and lightly dust fresh raspberries with powdered sugar. Serve well chilled.