Recipes

Scarlet runner bean tart with pomegranate jelly

Name: post_title
Prep time: 50 min
Cook time: 20 min
Ingredients: recipe-3596-ingredients-fieldtype

#Vegetarian

Difficulty level: medium

50 Min.Preparation time
16Portions
180 °CHeißluft

Cake

6 eggs
150 g flour
180 g sugar
Salt
3 eggs
100 g sugar
40 ml rum
80 g chocolate (finely grated)
750 g Steirerkraft scarlet runner beans PDO, ready-to-eat
750 ml whipping cream
7 gelatine leaves
300 ml pomegranate juice
50 g sugar
6 gelatine leaves

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Preparation

Beat the eggs with the sugar and a pinch of salt for approx. 10 minutes until foamy. Carefully fold in the flour and add the mixture to a pre-prepared cake tin. Bake at 180 °C in a pre-heated oven for approx. 20 minutes.
Beat the eggs with the sugar and rum until foamy. Soak the gelatine leaves in cold water. Mix the scarlet runner beans with a mixer to form a purée. Stir the grated chocolate and scarlet runner bean purée into the egg mixture. Squeeze out the gelatine sheets, dissolve over a medium heat and then stir into the mixture. Beat the whipping cream until it forms stiff peaks and then fold into the mixture.
Cut the cooled cake base in half using a knife or cake slicer. Place the bottom half back in the cake tin and coat evenly with half of the scarlet runner bean mixture. Place the upper half of the cake base on top and coat with the remainder of the scarlet runner bean mixture. Leave the cake to cool until the scarlet runner bean mixture is firm.
While the cake is cooling, boil up the pomegranate juice with the sugar and stir in the gelatine leaves (after soaking them in cold water beforehand). Leave the jelly mixture to cool down to room temperature, then carefully pour over the scarlet runner bean mixture. Then leave the cake to cool for a few hours.

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Scarlet runner bean tart with pomegranate jelly Difficulty level: medium 50 Min. Preparation time 16 Portions 180 °C Heißluft Cake 6 eggs 150 g flour 180 g sugar Salt 3 eggs 100 g sugar 40 ml rum 80 g chocolate (finely grated) 750 g Steirerkraft scarlet runner beans PDO, ready-to-eat 750 ml whipping cream 7 gelatine leaves 300 ml pomegranate juice 50 g sugar 6 gelatine leaves Shop products online Preparation Beat the eggs with the sugar and a pinch of salt for approx. 10 minutes until foamy. Carefully fold in the flour and add the mixture to a pre-prepared cake tin. Bake at 180 °C in a pre-heated oven for approx. 20 minutes. Beat the eggs with the sugar and rum until foamy. Soak the gelatine leaves in cold water. Mix the scarlet runner beans with a mixer to form a purée. Stir the grated chocolate and scarlet runner bean purée into the egg mixture. Squeeze out the gelatine sheets, dissolve over a medium heat and then stir into the mixture. Beat the whipping cream until it forms stiff peaks and then fold into the mixture. Cut the cooled cake base in half using a knife or cake slicer. Place the bottom half back in the cake tin and coat evenly with half of the scarlet runner bean mixture. Place the upper half of the cake base on top and coat with the remainder of the scarlet runner bean mixture. Leave the cake to cool until the scarlet runner bean mixture is firm. While the cake is cooling, boil up the pomegranate juice with the sugar and stir in the gelatine leaves (after soaking them in cold water beforehand). Leave the jelly mixture to cool down to room temperature, then carefully pour over the scarlet runner bean mixture. Then leave the cake to cool for a few hours. Print recipe

Scarlet runner bean tart with pomegranate jelly

Preparation

Scarlet runner beans ready-to-eat

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Estyria Naturprodukte GmbH

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