Small Fruit Tart

For the small fruit tart, first separate the eggs. Beat egg whites with 1 tablespoon granulated sugar until stiff. Mix egg yolks, powdered sugar, vanilla sugar, lemon zest and almond oil until foamy.

Mix in rum and whole wheat flour. Gently fold in beaten egg whites. Spread the mixture into a greased and floured small springform pan (diameter 20 cm). Bake at medium heat.

Let cool and spread with raspberry jam. Spread the fruit on top and pour cake jelly (according to instructions). Remove from the cake tin only when cooled.

Preparation Tip:

The small fruit tart can be topped with different fruits depending on the season.

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