Easy, quite quick heart-shaped tart with the refreshing flavour of the smooth cream cheese. It is ready-to-eat within two hours and can be served on the celebration table.
No. of servings
1 h. 30 min.
|Baking powder for gingerbread||1||teaspoon|
|Fruit cocktail can||150||g|
|Semi skimmed milk 1,5%||200||ml|
1. Cake base
Turn the oven on and preheat it. Beat egg yolks with sugar and vanilla sugar.
Beat egg whites until stiff peaks form. Mix egg yolks with cocoa powder and water. Then mix in flour with baking powder...
... at the end mix in egg whites foam.
Bake in the oven at medium heat for 20 minutes. Then allow the cake base to cool in the form for 10 minutes, remove it from the form and cut into halves.
6. Cream cheese filling
While baking the cake base, prepare the filling. Over a very gentle heat, allow the gelatin to melt in milk. Use a little finger test to check the temperature of the solution.
Mix cream cheese with milk and sugar. Put few spoons of the cream cheese mixture into the melted gelatin and stir. Then pour gelatin with cream cheese back to the remaining cream cheese and stir. Place the filling for 20-30 minutes in the refrigerator. Filling should be a little, but not completely, stiff. Stir it occasionally.
8. Build the tart and decorate it
Lay the filling on one-half of the heart-shaped cake base, spread it carefully...
...and cover with the second half of the cake base.
Drain the compote and place the fruit on top of the tart. Melt gelatin in warm compote juice and pour it over the fruit. Allow tart to cool in the cold place for 30 minutes, even longer if you have time.
Decorate with whipped cream before serving.
Ready to serve ... yum yum :)