Fruit Tart Base in 2 Layers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 125 g flour
- 40 g suar
- 25 g desiccated coconut
- 100 g butter
For the sponge cake base:
- 1 egg (s)
- 1 tablespoon water, hot
- 40 g suar
- 25 g flour
- 25 g cornstarch
- 1 pinch baking powder
- 3 tablespoon jam
Print Recipe
Pin Recipe Instructions
- Mix all ingredients for the shortcrust pastry at room temperature, roll out a little, place in a springform pan lined with baking paper, spread the pastry over the entire base with your fingers, prick several times with a fork and refrigerate for at least 30 minutes.
- Then bake in the preheated oven (200 °) for about 10 minutes.
- Prepare the sponge cake during this time:
- Beat the egg with the hot water and sugar until thick and frothy. Sift the flour, cornstarch and baking powder over it and fold in carefully with a whisk.
- Take the pan out of the oven, spread 3-4 tablespoon warmed jam on the pre-baked shortcrust pastry. Spread the sponge cake on top and bake for another 10 minutes.
- Remove from the mold and let cool down, cover with fruit and top with cake icing.
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