Heavenly strawberry tart

Ingredients

Directions

1. 1

   Grease the bottom of the springform pan (26 cm Ø). Separate 2 eggs. Beat the egg whites until stiff, pour 75 g sugar in. Beat in the egg yolks one by one. Fold in flour and baking powder. Pour into the mould. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 15 minutes. Cooling down

2. 2

   Close the cake ring around the sponge cake. Soak 4 and 10 gelatine leaves separately in cold water. Wash and clean the strawberries. Dice 200 g, puree with 50 g sugar. Squeeze 4 sheets of gelatine, dissolve and stir in. Chill for about 15 minutes until the puree starts to gel

3. 3

   Whip 200 g cream until stiff. Fold under the purée. Spread on the bottom. Chill for about 2 hours. Bring milk to the boil. Cover the rice and let it swell for about 25 minutes at low heat. Stir in 50 g sugar and rum, let cool down

4. 4

   Separate two eggs. Beat the egg yolks, 1 vanilla sugar and lemon until creamy. Squeeze 10 sheets of gelatine, dissolve, stir in. Beat egg whites with salt and 300 g cream separately until stiff. Fold both with the egg cream into the rice. Spread on the fruit cream, chill for about 4 hours

5. 5

   Chop the rest of the strawberries, except for two, and place them on the cake. Mix the icing powder and 1 teaspoon sugar in a pot. Stir in 1/4 l water, bring to the boil and spread on the strawberries from the middle. Chill the cake for about 20 minutes

6. 6

   Whip 250 g cream until stiff, 1 vanillin sugar and

7. 7

   Sprinkle cream thickener. Spread the edge of the cake with cream, spray the rest as tuffs onto the cake. Cut the remaining berries into slices, decorate the edge with them