Strawberry and lemon tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, add 100 g sugar, vanillin sugar and salt. Add the egg yolks bit by bit and stir in. Mix flour, nuts and baking powder and fold in. Grease the bottom of a square springform pan (23x23 cm; alternatively round springform pan: 26 cm Ø). Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes.

2. 2

   Let it cool down. Remove the cake from the pan, place it on a plate and place the edge of the pan around the base. Wash 250 g strawberries, clean and cut into small cubes. Soak gelatine in cold water. Mix jelly and orange juice with a whisk. Mix mascarpone, quark, lemon juice and zest, half of the orange juice mixture and 100 g sugar. Squeeze gelatine well, dissolve carefully. Stir in a little cream, then stir everything into the rest of the cream. Whip the cream until stiff, fold into the mascarpone cream. Set 1/3 of the cream aside. Fold the strawberries into the rest of the cream. Spread the strawberry cream on the base and smooth it down. Spread the sponge finger on top.

3. 3

   Stir in a little cream, then stir everything into the rest of the cream. Whip the cream until stiff, fold into the mascarpone cream. Set 1/3 of the cream aside. Fold the strawberries into the rest of the cream. Spread the strawberry cream on the base and smooth it down. Spread the sponge finger on top. Soak with the remaining orange juice mixture. Pour the aside cream on top and spread. Chill for at least 3 hours. Remove the cake from the edge of the mould. Wash and clean 400 g strawberries. Place on the cake with the tip pointing upwards. Dust with icing sugar

4. 4

   Soak with the remaining orange juice mixture. Pour the aside cream on top and spread. Chill for at least 3 hours. Remove the cake from the edge of the mould. Wash and clean 400 g strawberries. Place on the cake with the tip pointing upwards. Dust with icing sugar