Fruit tartlets: almond sponge, vanilla cream and fresh berries
Almond sponge, vanilla cream and berries
When the first Swiss berries are ripe, something small and delicate is the right choice, not a heavy cream cake.
The base is a light, moist almond sponge. Topped with a vanilla cream, whipped and lightened with cream.
Finish with the fruit of your choice, according to the season.
Ingredients
For the almond sponge
For the vanilla cream
For topping
Step by step
Almond sponge
Egg yolk mixture
Preheat the oven to 160 °C fan-assisted. Beat the almond mixture with the egg yolk until fluffy. You can use marzipan instead of almond mixture, replacing 10 % with egg white: 180 g marzipan and 20 g egg white.
Hand mixer Clever Mix
Beaten egg whites
Whisk the egg white with the sugar until stiff, then alternately fold in the beaten egg whites and the sifted flour.
Rubber scraper light blue, large
Sieve Ø 16 cm
Baking
Fill about 75 g into each silicone mould and bake the bases for about 30 minutes. Let them cool on the cake rack for 15 minutes.
Vanilla cream
Cook
Bring milk (part 1) to the boil with sugar and vanilla seeds. Whisk egg yolks, cream powder and milk (part 2), add about a third of the hot milk, then return everything to the pan and cook, stirring, until it thickens into a firm pudding.
Vanilla cream powder, 120 g
Bourbon vanilla seeds, 5 g
Chill
Cover the pudding directly on its surface with cling film and chill for at least 6 hours.
Whip
Smooth the pudding with a hand mixer, whip the cream until stiff and fold it in. Fill into a piping bag.
Disposable piping bags, transparent, 20 pieces
Finish
Top
Pipe about 30 g of cream onto each tartlet and top it with berries of your choice.
Fruit tartlets
Ingredients
For the almond sponge
For the vanilla cream
For topping
Preparation
- Sponge: Beat the almond mass and egg yolk until frothy, fold in the beaten egg white and flour alternately, 75 g each, 30 min. at 160 °C convection.
- Cream: Cook the vanilla pudding, chill for 6 hrs, whisk, fold in the cream.
- Tartlets: Pipe 30 g of cream onto each, top with berries.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe was tested with.
Ingredients
White flour, 1 kg
Bourbon vanilla seeds, 5 g
Vanilla cream powder, 120 g
Almond baking paste 30%, 1.2 kg
Accessories
Hand mixer Clever Mix
Rubber scraper light blue, large
Sieve Ø 16 cm
Disposable piping bags transparent, 20 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100*
So gelingt es garantiert
Sifted flour does not clump, and the sponge stays light and airy.
Add one third of the hot milk to the egg yolks first, so they do not curdle when you bring it to the boil.
Cook the vanilla custard the day before, so it is ready when you bake the sponge layers.
Frequently asked questions
A smooth paste made from almond and sugar. marzipan with a little egg white is a good substitute.
Strawberries, raspberries, blueberries, redcurrants or kiwi, whatever is in season.
Because of the cream filling, keep them in the fridge and enjoy them on the same or the next day.
Print recipe
Choose what should appear on the printout.
Related products
Vanilla cream powder, 120 g
White flour, 1 kg
Rubber scraper light blue, large
Colander Ø 16 cm
Bourbon vanilla seeds, 5 g
Disposable piping bag transparent 20 pieces
Hand mixer Clever Mix
Almond baking paste 30%, 1.2 kg
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