Tart Imperial
Cakes in formCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Tart Imperial
| 1 | Egg yolk | |
| 1 | Egg white | |
| 1 | dl | Cake cream |
| 1 - 2 | tbsp | Sherry |
| 1/8 | tsp | Baking soda |
| 1½ | dl | Peach or apricot syrup |
| 125 | g | Wheat flour |
| 150 | g | Marzipan |
| 2 | tbsp | Sugar |
| 2 - 3 | tbsp | Whipped cream |
| 3 | leaves | Isinglass |
| 8 - 10 | Cooked peaches or apricots | |
| 85 | g | Butter or margarine |
Instructions for Tart Imperial
To prepare the Tart Imperial recipe, please follow these instructions:
Shortcrust:
Flour and baking soda are sifted together. Cold butter chopped in. Sugar and egg yolks are stirred for egg scraps with which the dough is collected. It is rolled out on a butter-baked layer cake form. The marzipan is softened with sugar and egg white. The dough is sprayed out as an edge on the dirt. This is stuck. The pie is baked in a preheated oven for 15 minutes at 200 °. It is cooled on the grid. Cake cream, mixed with whipped cream and fruit, put on. The juice is stiffened with soaked, melted husblas and seasoned with sherry. Geleen is put on a spoon when it is half-rigid.
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