Leysieffer master confectioner Barbara reveals her favorite recipe

7 October 2020

The Leysieffer-style raspberry cream tartlets by Barbara are full of quality ingredients - and an extra portion of love. We promise that you will receive the praise of all those who will get to try this delicious treat! So it's worthwhile to get out the baking tools once again!

The ingredients (for 7 pieces)

For the Viennese sponge cake

30 g butter
2 eggs (size M)
80 g sugar
¼ Vanilla bean
80 g wheat flour
1 teaspoon of baking powder

For the raspberry cream

200 g Leysieffer Raspberry Fruit Spread (seedless)
350 g heavy cream
4 leaves gelatine


Mint leaves
Leysieffer Sylt red fruit jelly truffle
Leysieffer white chocolate with pistachios


Silicone muffin tins (suitable for freezing)
Round cookie cutter (it should fit into the muffin cups)
Piping bag


For the Viennese sponge, preheat the oven (180 °C top/bottom heat | 160 °C hot air) and melt the butter in a small pot.
Beat the eggs for about 1 minute with a mixer until foamy. Scrape out the vanilla pod and mix the vanilla pulp with the sugar. Gradually add the resulting vanilla sugar to the eggs and beat the mixture for another 2 minutes. Sift the flour with the baking powder and fold into the egg mixture together with the liquid butter.
Spread the mixture on a baking tray lined with baking paper to a thickness of approx. 1cm and bake in a preheated oven for approx. 8-12 minutes until golden brown.
After the Viennese pastry has cooled down, cut out small circles with the round cookie cutter and place them in the silicone moulds as a base.
For the raspberry cream, soak the gelatine in cold water. Place the leaf gelatine one by one in cold water to prevent the leaves from sticking together and allow to swell for 5-10 minutes. Lightly squeeze the swollen leaves before dissolving the gelatine.
Whip the cream until stiff. Gently warm 50 g of the stiffly whipped cream and 200 g raspberry fruit spread. Mix both with the dissolved gelatine. Fold in the remaining cream.
Pour the raspberry cream into a piping bag. Fill the prepared silicone forms with it. Press one red fruit jelly truffle from Leysieffer into the raspberry cream and close the hollow with raspberry cream.
Place the filled silicone moulds in the freezer overnight.
The next day, chop the white Leysieffer chocolate with pistachios, wash the raspberries and mint. Carefully remove the raspberry cream tartlets from the mould and garnish with chocolate, raspberries and mint.
Tip: You can make your own vanilla sugar from the remaining vanilla pod and some sugar. Simply fill half of the well-washed and dry glass of the fruit spread with sugar and add the vanilla pod - done!

Related products

Fruit Spread - Raspberry
This fruit spread tastes particularly intense of raspberry because our fruit spreads taste particularly fruity due to the fact that they contain more than 50% fruit. And so that they work particularly well, they are traditionally cooked on an open flame in a copper kettle.