Quick Fruit Tart
preparation
For the quick fruit tart, preheat the oven to 170°C. Then separate the eggs into two bowls.
Thoroughly beat the egg yolks with the vanilla sugar, powdered sugar, and softened butter until light and fluffy. Beat the egg whites until stiff peaks form. In a separate bowl, combine the flour and baking powder. Gently fold the flour mixture and the beaten egg whites alternately into the butter mixture.
Grease a springform pan with butter, then dust with flour. Pour in the batter and bake for about 25 to 30 minutes until golden brown. Remove from the oven and let cool. Remove from the pan.
Sort, wash, clean, and dry the fruit. Arrange it on the cooled cake base.
In a small saucepan, bring the cake glaze to a boil with water and sugar according to the package instructions, then let it cool briefly. Spoon it slowly over the cake and your delicious fruit tart is ready.
For the quick fruit tart, you can also use other fruits, such as raspberries, blackberries or tangerines.
