Blackberry Tart, Delicate

Preheat stove to 180 °C. Separate eggs. Beat yolks with 4 tbsp. warm water until creamy, adding sugar and vanilla sugar. Fold in nuts. Whip egg whites until stiff, add on top. Sift flour, cornstarch and baking powder on top, fold everything together.

Pour the dough into a springform pan lined with baking paper, spread smoothly and bake for about 35 minutes. Remove the sponge and turn it out. Remove the sponge and turn it out. Peel off paper and cool the base for 1 hour.

Cream: Pick out blackberries, pluck off stems or leaves. Set aside a few berries for garnish. Soak gelatin.

Stir yogurt and sugar. Squeeze gelatine, let it melt and stir in. Fold in blackberries. Put the mixture in the refrigerator for 15 minutes. Whip the whipped cream until stiff and stir in.

Cut sponge cake in half horizontally. Close the edge of the springform pan around the bottom. Spread the blackberry cream on top, cover with the 2nd pastry base. Cool the cake for about 4 hours.

Melt cooking chocolate, spread on a cold marble board and refrigerate. Whip whipped cream with cream stiffener and sugar until stiff. fill a third of it into a piping bag.

Brush the cake all around with the whipped cream. Using a spatula, peel off the cooking chocolate in chips. Decorate the cake with it and with tuffs, remaining berries, walnuts and perhaps lemon balm.

Tip: use creamy natural yogurt for an even finer

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