Berry Pie

For the berry tart, grease a cake pan with butter and then sprinkle with plain flour. Preheat the oven to 180 °C top/bottom heat.

Separate the eggs and then beat the egg whites with the fine granulated sugar and a pinch of salt until stiff. Beat the egg yolks, powdered sugar, vanilla sugar and lemon zest (grated from 1 lemon) until the mixture is very light.

Fold the snow into the egg mixture and then gently fold in the flour. Pour 2/3 of the mixture into the cake pan and bake in the preheated oven for about 10 minutes (until golden).

Carefully remove the sponge from the pan and allow to cool. Stir the cocoa and milk into the last third. Clean the cake pan, grease it again and sprinkle with flour.

Pour the cocoa mixture into the cake pan and bake again for about 10 minutes.

For the curd cream, soak the gelatin sheets in cold water. Mix the curd, sour cream, powdered sugar, vanilla sugar and lemon juice well (until the mixture is nice and smooth).

Then squeeze out the gelatine and dissolve it warm in a little lemon juice (microwave – do not boil!). Then stir into the curd cream and fold in the whipped cream.

Cut the light sponge cake in half horizontally and place the lower part in the aluminum foil-lined cake pan. Spread half of the curd cream on top, then place the dark sponge on top and press down lightly.

Spread with the remaining cream and cover with the second part of the light sponge.

Preparation Tip:

The time given is only an approximate guideline. If you have a newer oven, the sponge cake may be ready faster! Sprinkle the berry tart with chopped pistachios.

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