Hadn Yogurt Raspberry Tart

For the Hadn yogurt raspberry tart, beat the egg whites until stiff and stir in about half of the sugar. Beat the yolks, the remaining sugar and the butter until fluffy.

Mix the had flour with the baking powder and stir into the yolk mixture. Add the rum and fold in the beaten egg white and sugar mixture. Pour the batter into a buttered cake pan and bake at about 160-180 gad Celsius for about 30 minutes.

For the cream, mix the yogurt and curd well. Whip the cream until stiff and add to the yogurt mixture. Add the sugar and stir well.

Stir in the pureed and seeded raspberries. Warm the gelatine in some cream, fruit juice or lemon juice and dissolve. Add the dissolved gelatine to the yoghurt-raspberry mixture.

Cut the cooled cake base in half and place part of the cake base in a cake ring. Spread half of the yogurt-raspberry cream and smooth it out.

Place the second part of the cake base on top of the cream, spread the remaining yogurt-raspberry cream and smooth it down. Refrigerate the cake. For the topping, mash and sieve the raspberries.

Then mix the raspberries well with the sugar and lemon juice. Warm the gelatine in fruit juice or water and dissolve.

Stir the dissolved gelatine into the raspberry sauce and pour onto the cake, smoothing it out. Then chill the cake for a few hours, preferably overnight.

Preparation Tip:

So that the gelatine does not set immediately, do not process the cream so cold. Otherwise, the dissolved gelatin will pull threads when stirred in. The raspberries can also be rotated through the "Flotte Lotte" and thus seeded.

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