- 50 GRAM BUTTER
- 25 GRAM SUGAR
- 4 TBSP HONEY
ORANGES, juice and rind
- 150 GRAM SELF RAISING FLOUR FLOUR
- 50 GRAM SEMOLINA
- 1/2 CUP MILK
- 2 EGG
WHITES, beaten till fluffy
- 2 TBSP SESAME SEEDS
- 150 GRAM FLOUR
- 30 GRAM CORN STARCH
- 100 GRAM BUTTER
- 100 GRAM SUGAR
- 2 EGGS YOLKS
- 2 APPLES, peeled and sliced
- 50 GRAM BLUEBERRIES
- 150 GRAM CREAM CHEESE
- 2 LEMONS, juice and rind
Melt the butter. Mix the milk, flour, sugar, butter,
semolina, orange rind, juice from 1 1/2 orange, and 3 tablespoons honey
and beat this well. Stir in the egg whites. Spoon this batter into a
greased cake form, sprinkle with sesame seed and bake 30 minutes at
180 degrees Celsius. Mix the remaining
honey with the remaining orange juice and drizzle this on the cake.
Mix the flour, corn
starch, butter, egg yolks and 50 gram sugar and knead to a dough. Roll
out the dough and line four tartlet forms with it. Put them in the fridge
for half an hour and bake them 20 minutes at 180 degrees
Celsius. Allow them to cool down.
In the meantime, poach the apple pieces 15 minutes. Stir in the blueberries.
Mix the cream cheese with the lemon juice and rind and 25 gram sugar.
Spoon the cream cheese mixture into the tartlets, divide the fruit over
it and sprinkle with remaining sugar.