Marbled strawberry tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites, salt and 3 tablespoons of water until stiff. Stir in 100 g sugar and 1 packet of vanilla sugar and continue beating. Stir in the egg yolks briefly. Mix flour, cornstarch and baking powder, sieve over the egg mixture, add almonds and carefully fold everything in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 40 minutes. Let the cake cool down. Soak gelatine in cold water. Wash and clean the strawberries and, except for some for decoration, puree the strawberries and lemon juice. Stir in the remaining sugar and vanilla sugar. Squeeze the gelatine, dissolve at low heat and stir into the strawberry puree. Place the mixture in the fridge. Whip 1 cup of cream until stiff. As soon as the puree begins to set, add 2/3 of the puree to the cream, fold in loosely with a pastry spatula to form a marbled mass. Remove the base from the mould and cut through once. Place the bottom layer on a cake plate and place the edge of the springform pan on top. Spread the marbled puree on the base and smooth it down. Place the upper cake base on top. Pour the rest of the strawberry puree onto the top cake layer as a mirror.

3. 3

   Whip 1 cup of cream until stiff. As soon as the puree begins to set, add 2/3 of the puree to the cream, fold in loosely with a pastry spatula to form a marbled mass. Remove the base from the mould and cut through once. Place the bottom layer on a cake plate and place the edge of the springform pan on top. Spread the marbled puree on the base and smooth it down. Place the upper cake base on top. Pour the rest of the strawberry puree onto the top cake layer as a mirror. Put the cake in the fridge for about 4 hours. Then loosen the edge. Whip the rest of the cream until stiff. Spread half of the cream on the edge of the cake and decorate the surface with the other half. Sprinkle the chocolate sprinkles on the edge of the cake. Halve 1 strawberry, cut the remaining strawberries into thin slices. Cover the cake with the strawberries and serve decorated with the lemon balm leaves

4. 4

   Put the cake in the fridge for about 4 hours. Then loosen the edge. Whip the rest of the cream until stiff. Spread half of the cream on the edge of the cake and decorate the surface with the other half. Sprinkle the chocolate sprinkles on the edge of the cake. Halve 1 strawberry, cut the remaining strawberries into thin slices. Cover the cake with the strawberries and serve decorated with the lemon balm leaves