Cappuccino chocolate strawberry tart

Ingredients

Directions

1. 1

   For the base, roughly chop the chocolate. Mix cappuccino powder and 3 tablespoons of water. Place the fat, 225 g sugar, 1 packet of vanilla sugar and salt in a mixing bowl and whisk until foamy. Separate the eggs and stir in the egg yolk. Mix flour, baking powder and cocoa, sieve onto the mixture and stir in. Add milk, cappuccino and chocolate and stir in. Beat egg whites until stiff and fold in portions. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes.

2. 2

   In the meantime wash and clean the strawberries and let them drain on a sieve. Weigh 150 g strawberries and puree. Stir in 1 tablespoon of lemon juice and 1 packet of vanilla sugar. Remove the cake base from the oven, remove it from the edge of the springform pan with a knife and let it cool on a grid. In the meantime, mix quark, yoghurt, remaining sugar, remaining vanillin sugar and remaining lemon juice. Soak 8 sheets of gelatine in cold water. Soak the remaining gelatine extra in cold water. Whip cream until stiff. Remove the cake base from the springform pan. Remove the baking paper and place the cake base on a plate. Close a cake ring around it. Spread the strawberries evenly on the cake base. Squeeze 8 sheets of gelatine and melt in a small pot. Slowly stir 5 tablespoons of the yoghurt quark mixture into the melted gelatine and then into the remaining yoghurt quark mixture. Leave to stand in a cool place for about 5 minutes (until the cream begins to draw streets) and then fold in the cream in portions. Spread the cream over the strawberries (slightly in waves). Squeeze out the rest of the gelatine and also melt it in a small pot.

3. 3

   Remove the baking paper and place the cake base on a plate. Close a cake ring around it. Spread the strawberries evenly on the cake base. Squeeze 8 sheets of gelatine and melt in a small pot. Slowly stir 5 tablespoons of the yoghurt quark mixture into the melted gelatine and then into the remaining yoghurt quark mixture. Leave to stand in a cool place for about 5 minutes (until the cream begins to draw streets) and then fold in the cream in portions. Spread the cream over the strawberries (slightly in waves). Squeeze out the rest of the gelatine and also melt it in a small pot. Carefully allow the strawberry puree to shrink. Allow to draw a little and fill into a small freezer bag. Cut off one corner and let strips run over the cake. Then carefully pull through with a wooden stick. Put the cake in a cool place for about 5 hours. Pass the jam through a sieve and warm it up. Remove the cake from the cake ring with a sharp knife and brush the cake edge about halfway up with jam. Decorate the edge with pistachios. Makes approx. 12 pieces

4. 4

   Carefully allow the strawberry puree to shrink. Allow to draw a little and fill into a small freezer bag. Cut off one corner and let strips run over the cake. Then carefully pull through with a wooden stick. Put the cake in a cool place for about 5 hours. Pass the jam through a sieve and warm it up. Remove the cake from the cake ring with a sharp knife and brush the cake edge about halfway up with jam. Decorate the edge with pistachios. Makes approx. 12 pieces