Strawberry and lemon tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding 100 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks. Mix starch, flour and baking powder, sieve on top in portions and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven, place on a grid, remove from the edge of the springform pan and allow to cool. Meanwhile wash the strawberries, clean 750 g and puree.

2. 2

   Remove the base from the mould. Cut the base 2x horizontally. Measure 500 ml, put into a pot and mix with 50 g sugar. Stir red fruit jelly powder and 6 tablespoons of water until smooth. Bring the strawberry puree to the boil and stir in the mixed powder, bring to the boil while stirring, simmer for 1 minute at low heat. Place the base on a cake plate, close the cake ring tightly around it. Spread the strawberry jelly evenly on top. Place the second cake layer on top. Put it in a cold place. Soak gelatine in cold water. Mix yoghurt, lemon juice, remaining strawberry puree, 50 g sugar and 1 packet of vanilla sugar. Whip 100 g cream with the whisks of the hand mixer until stiff. Squeeze the gelatine. Dissolve in a small pot at low heat. Stir 3-4 tablespoons of yoghurt drop by drop into the gelatine. Then slowly stir into the remaining yoghurt. Place in a cool place until the mixture begins to gel. Fold in 2 portions of cream.

3. 3

   Soak gelatine in cold water. Mix yoghurt, lemon juice, remaining strawberry puree, 50 g sugar and 1 packet of vanilla sugar. Whip 100 g cream with the whisks of the hand mixer until stiff. Squeeze the gelatine. Dissolve in a small pot at low heat. Stir 3-4 tablespoons of yoghurt drop by drop into the gelatine. Then slowly stir into the remaining yoghurt. Place in a cool place until the mixture begins to gel. Fold in 2 portions of cream. Pour the mixture onto the base, smooth it down, place the lid on top and chill the cake for about 2 hours. Grind the pistachios finely in the universal chopper. Remove the cake from the cake ring. Whip 400 g cream until stiff, pour in 1 sachet of vanilla sugar. Spread the cream loosely all around the cake. Refrigerate the cake again for about 1 hour. Clean and halve the remaining strawberries. Sprinkle the edge with the pistachios. Cover the surface with the remaining strawberries and serve decorated with lemon balm and lemon spiral

4. 4

   Pour the mixture onto the base, smooth it down, place the lid on top and chill the cake for about 2 hours. Grind the pistachios finely in the universal chopper. Remove the cake from the cake ring. Whip 400 g cream until stiff, pour in 1 sachet of vanilla sugar. Spread the cream loosely all around the cake. Refrigerate the cake again for about 1 hour. Clean and halve the remaining strawberries. Sprinkle the edge with the pistachios. Cover the surface with the remaining strawberries and serve decorated with lemon balm and lemon spiral

5. 5

   4 hours waiting time