Layered strawberry-vanilla-cream tart

Name: Layered strawberry-vanilla-cream tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Eggs (size M); 1 pinch Salt; 100 g Sugar; 3 Egg Yolk; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g Flour; 25 g Cornstarch; 50 g flaked almonds; 2 sheets white gelatine; 375 g Strawberries; 2 (200 g each) Cup of whipped cream; 1 package Bourbon vanilla sugar; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Eggs (size M)
1 pinch Salt
100 g Sugar
3 Egg Yolk
7-10 Tbsp grated rind of 1 untreated lemon
50 g Flour
25 g Cornstarch
50 g flaked almonds
2 sheets white gelatine
375 g Strawberries
2 (200 g each) Cup of whipped cream
1 package Bourbon vanilla sugar
1 TABLESPOON Icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites, salt and 3 tablespoons of lukewarm water until stiff. Add 75 g sugar and continue beating. Stir in the whole egg yolk and lemon peel briefly. Mix flour and starch, sieve onto the egg mixture and fold in.
2
Draw a circle of about 24 cm on a baking tray lined with baking paper. Spread 1/3 of the dough on it. Sprinkle with 1/3 of the flaked almonds. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 8-10 minutes.
3
Let it cool down. Then bake two more bases as before. Soak the gelatine in cold water. Wash and clean the strawberries. Place one pastry base on a cake plate. Place the strawberries close together.
4
Whip cream, remaining sugar and vanilla sugar until stiff. Squeeze the gelatine, dissolve and stir into the cream. Spread half of the vanilla cream over the strawberries. Place the second cake layer on top. Spread with the remaining cream and cover the last cake layer.
5
Put the cake in a cool place for about 1 hour. Serve dusted with icing sugar. Makes about 12 pieces.