Black Forest strawberry tart

Ingredients

Directions

1. 1

   Beat the eggs with the sugar and 1 packet of vanilla sugar with the whisk of the hand mixer to a firm cream. Mix flour, starch, baking powder and cocoa and fold into the egg-sugar mixture.

2. 2

   Pour the sponge mixture into a greased mould lined with baking paper and bake in a preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes. Then let it cool down and remove the springform pan.

3. 3

   Meanwhile, wash the strawberries, except for 8 to decorate, clean and chop. Cut the sponge twice and soak with 4 tablespoons of kirsch. Cover the cake base with a cake ring. Soak gelatine in cold water for about 5 minutes.

4. 4

   Whip the cream until stiff. Warm up the remaining kirsch with the remaining vanillin sugar and dissolve the well expressed gelatine in it. Stir the cherry brandy and gelatine mixture into the cream. Measure the cream into approx. 3 equal parts and chill 1/3.

5. 5

   Slice the chocolate finely with a peeler and, except for half for decoration, fold it into 1/3 of the cream. Spread the chocolate cream on the cake base and smooth it down. Place the next cake base on top.

6. 6

   Fold the strawberries into the 2nd cream third and spread on the cake base. Finish with the 3rd cake base and chill for about 1 hour. Then spread with half of the remaining cream and decorate the sides with a pastry comb or fork.

7. 7

   Fill the rest of the cream into a piping bag with a star-shaped spout and squirt 16 tuffs onto the cake. Halve the remaining strawberries and place them on the tuffs. Rest