Summary

Ingredients

For the sponge dough:

• 3 egg (s), separated
• 5 tablespoon water, hot
• 150 grams sugar
• 1 packet bourbon vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 teaspoon, leveled baking powder

For the cream:

• 1 cup cream
• 250 g quark
• 2 packet berries, frozen, approx. 300 g each
• 1 packet bourbon vanilla sugar
• 3 packs cream stabilizer
• 5 teaspoons sugar

For decoration:

• 2 bars chocolate, dark
• 1 cup cream
• Chocolate shavings, white
• Parchment paper

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Instructions

1. Biscuit Dough:
2. Beat the egg yolk and water with a hand mixer for 1 minute until frothy. Mix in the sugar and vanilla sugar and beat until creamy for 2 minutes. Beat the egg whites into egg whites. Slowly fold in the snow. Mix the flour, cornstarch and baking powder and carefully fold in with a whisk.
3. Put the mixture on a baking sheet and bake on top / bottom heat 200 - 225 degrees, 10 - 15 min.
4. Berry cream:
5. Let the berry mixture boil in a saucepan.
6. Beat the cream and cream stiffener. Fold in the quark and vanilla sugar.
7. Pour the berry mixture through a sieve to the quark mixture and fold in carefully. Add the sugar.
8. Melt a chocolate bar, spread it on the baking paper and put it in the fridge for a moment.
9. Divide the dough in two and cut out circles with a glass. Spray the berry cream onto one of the circles, place a circle on top and sprinkle the cream on again. Repeat for all circles.
10. Melt the second chocolate bar. Meanwhile, whip the cream with the cream stiffener. Then carefully fold in the chocolate.
11. Spread the cream and chocolate mixture around the tartlets and decorate with white chocolate flakes.
12. Then crumble the solid chocolate layer and pile it on top of the tartlets.
13. I still had a lot of cream left over, so I filled them into small glasses and decorated them with cold chocolate pieces and white chocolate sprinkles.
14. Good Appetite!