Fresh raspberry tart 🍰

Let's get started!

1. Line the cake tin with baking paper and grease the edges with butter. Preheat the oven to 180 degrees Celsius.
2. Separate the egg whites from the yolks. Keep the yolks in a separate bowl for later.
3. Beat the egg whites together with the caster sugar and vanilla sugar until they form fluffy white peaks.
4. Beat the butter until it is white and airy. Add the egg yolks, milk, and sunflower oil and mix. The butter might curdle a bit at this point. This is fine, as it will disappear once you add the dry ingredients.
5. Weigh the flour, baking powder, and salt in a bowl and add them to the butter mixture. Mix until a smooth batter is formed.
6. Then, fold the egg white mixture into the batter. Folding keeps the egg whites airy and gives the best result.
7. Once well mixed, add the white chocolate chips, frozen raspberries, and jam to the batter. Mix well, pour into the cake tin, and smooth the top.
8. Place the cake in the middle of the oven and bake for 60 minutes. Every oven works slightly differently, so keep a close eye on the cake. When you think the cake is done, you can insert a skewer into it. If it comes out clean, it's ready.

1. Melt the white chocolate au bain-marie.
2. Beat the mascarpone, icing sugar, and vanilla sugar until light and fluffy.
3. Add the melted white chocolate.
4. Beat well with a mixer to make the topping smooth.
5. Spread the topping over the cake and swirl some of the leftover jam through it.
6. Top the cake with fresh raspberries and icing sugar.

Tips

The egg whites are ready when you can hold the bowl upside down without the egg whites falling out (living on the edge!).

The frozen raspberries make the cake a bit moister. If you prefer it less moist, add fresh raspberries to the batter.