Fruit Tart with Almond Topping

For the fruit tart with almond cream, separate the eggs. Beat egg whites and sugar until stiff. Fold in egg yolks.

Mix flour, cornstarch and baking powder, fold in. Pour into a greased cake springform pan (24 cm ø). Bake in a hot oven at 175 °C for about half an hour. Allow to cool.

Toast almond leaves and chopped almond kernels separately, let cool. Whip 300 g whipped cream and 2 vanillin sugars until stiff, sift in cream stiffener.

Fold in liqueur and chopped almond kernels. Cut the sponge twice. Spread whipped cream on 2 bases and assemble. Cover with remaining base.

Strain fruit through a sieve, reserving juice. Cut peaches into wedges.

Spread fruit evenly on top of cake. Mix cake glaze and 250 ml juice, bring to a boil and spread evenly over fruit. Allow to set.

Whip 200 g whipped cream and 1 vanilla sugar until stiff. Brush the edge of the cake with half of the whipped cream. Decorate the cake with the remaining whipped cream and almond kernels.

Preparation Tip:

The fruit tart with almond topping can also be made with fresh fruit, then possibly mix grape juice or any other juice with cake glaze.

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