Aranca yoghurt tart with strawberries

Ingredients

Directions

1. 1

   Separate eggs. Beat the fat and 60 g sugar until frothy. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Grease a springform pan (26 cm Ø). Add the dough and spread.

2. 2

   Beat the egg white until stiff, add 100 g sugar and 1 pinch of salt. Pour onto the base and spread. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes, let cool off. Remove the cake from the cake tin and place the edge of the springform pan around the base again. Pour 200 ml water into a fat-free mixing bowl. Add the powder all at once and stir briefly with the whisk of the hand mixer at lowest setting. Then whisk for 3 minutes at highest setting until foamy. Stir in yoghurt briefly. Pour cream into the mould and smooth it down. Chill for at least 2 hours. Wash, drain, clean and halve the strawberries. Cover the cake with the strawberries.

3. 3

   Then whisk for 3 minutes at highest setting until foamy. Stir in yoghurt briefly. Pour cream into the mould and smooth it down. Chill for at least 2 hours. Wash, drain, clean and halve the strawberries. Cover the cake with the strawberries. Heat the jelly in a pot and let it boil down a bit. Spread it evenly on the strawberries with a brush. Chill for 15 minutes. Dust with icing sugar. Decorate as you like with flaked almonds and lemon balm. Serve with whipped cream

4. 4

   Heat the jelly in a pot and let it boil down a bit. Spread it evenly on the strawberries with a brush. Chill for 15 minutes. Dust with icing sugar. Decorate as you like with flaked almonds and lemon balm. Serve with whipped cream

5. 5

   waiting time approx. 3 hours