Aranca yoghurt tart with strawberries

Name: Aranca yoghurt tart with strawberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 Eggs (size M); 60 g Butter or margarine; 160 g Sugar; 75 g Flour; 1 TEASPOON Baking Powder; 3 TABLESPOONS Milk; 1 pinch Salt; 2 packages Aranca lemon flavoured cream; 500 g Whole milk yoghurt; 300 g Strawberries; 125 g Raspberry Jelly; 1 TABLESPOON Icing sugar; 7-10 Tbsp roasted flaked almonds, balm and whipped cream; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 Eggs (size M)
60 g Butter or margarine
160 g Sugar
75 g Flour
1 TEASPOON Baking Powder
3 TABLESPOONS Milk
1 pinch Salt
2 packages Aranca lemon flavoured cream
500 g Whole milk yoghurt
300 g Strawberries
125 g Raspberry Jelly
1 TABLESPOON Icing sugar
7-10 Tbsp roasted flaked almonds, balm and whipped cream
7-10 Tbsp Grease

Directions

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
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
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
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
waiting time approx. 3 hours