Raspberry Tart with Jelly

For the shortcrust pastry, knead flour, butter, powdered sugar and milk. Wrap the dough ball in cling film and let it rest in the refrigerator for 30 minutes.

Then roll out the dough and cut out a shortbread circle using a springform pan with a diameter of 26 cm. Place this on a baking tray with baking paper and bake at 180 °C for 10 minutes.

For the sponge cake base, whip the egg whites with a pinch of salt until stiff. Fold in sugar and egg yolks. Sift flour with wheat starch and fold in. Fill the dough mixture into a 26 cm diameter cake springform pan and bake at 180 °C for 12 minutes.

For the filling, puree the raspberries and pass the pulp through a fine sieve. Soak the gelatine in cold water for 10 minutes, then squeeze well. Heat with the powdered sugar and 2 tablespoons of raspberry pulp until it dissolves. Mix the dissolved gelatine into the remaining raspberry pulp. Fold in the whipped cream.

Mix the cake jelly according to the package instructions.

Spread the jam on the short pastry base and spread the prepared cream filling on top. Place the sponge cake base on top and put a springform border around it. Spread the raspberries over the cake and pour the jelly over them.

Refrigerate the cake for about 2 hours.

Preparation Tip:

Those who wish, prepare the cake with a chocolate dough.

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