Raspberry and Walnuts Tart Cake

This time, sweet and sour raspberries are shimmering in this tart cake.
In the center is walnut almond cream with crunchy nuts and moist sponge, making it a very tasty sweet.
I made a chocolatey tart arrangement based on the look of a cake from the sweet store “And MERCI”.

Ingredients and recipe

[Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A – flour: 125g
A – Cocoa powder: 16g
Cream the butter and mix in the powdered sugar.
Beat the whole egg.
Add the beaten eggs into the batter in a few additions.
Pour the beaten egg mixture into the batter.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm, poke holes in it with a fork, and let it rest in the refrigerator.


[Raspberry purée (in tart)
Raspberries: 50 g
Raspberry puree: 20g
Granulated sugar: 15g

[Almond cream]
Unsalted butter: 80g
Powdered sugar: 80g
Whole egg: 80g
Almond powder: 80g
Roasted walnuts: 60g

  1. Knead the butter and mix in the powdered sugar.
    Measure out the beaten whole eggs and divide into 3 portions. Divide the almond powder into portions and add the walnuts.
    Spread a thin layer on the tart.
    Spread the raspberry puree.
    Pour the almond cream over the puree, fill with walnuts and level the surface.
    Preheat the oven to 180°C, then lower the temperature to 160°C and bake for 32-35 minutes.
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Water: 50ml
Sugar: 50g

[Raspberry glaze]
A – Frozen raspberries: 80g
A – Raspberry puree: 100g
A – Granulated sugar: 120g
B – Powdered gelatin: 5g
B – Water: 25g
[Raspberry jam / recipe]

  1. Add water to the gelatin powder and let it soften (B).
  2. Put the ingredients in A in a saucepan and cook over heat while mashing.
    Transfer to a bowl and let cool to around 55℃.
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  4. Heat the softened gelatin slightly in a microwave oven to dissolve it. Do not make it above 60°C at this time.
    Once all the ingredients are mixed, spread evenly over the top of the tart and chill in the refrigerator until firm.
    Place a round plate in the center of the tart and sprinkle the surrounding area with unmelted powdered sugar.
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