Strawberry and mascarpone cake with meringue

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø). Separate the eggs. Cream fat, 100 g sugar, 1 pinch of salt and lime zest. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Spread into the form

2. 2

   Beat the egg white and 1 pinch of salt until stiff. While continuing to beat, add 150 g sugar. Keep beating until the sugar is completely dissolved. Using 2 teaspoons, cut off approx. 10 small cams and place on baking paper. Spread the rest of the meringue on the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 35 minutes. Bake the meringue crescents next to the mould on the grid for approx. 12 minutes (cover after approx. 10 minutes if necessary). Let everything cool down

3. 3

   Wash the strawberries and, except for some for decoration, clean and halve them. Spread on the cake base

4. 4

   Whip the cream until stiff. Mix mascarpone, 75 g sugar and 4 tbsp. juice briefly. Fold in the cream and spread on the strawberries. Chill for about 20 minutes.

5. 5

   Mix 5 tbsp. icing sugar and 1 tsp. lime juice. Dip the rest of the strawberries briefly and sprinkle with sugar pearls. Leave to dry

6. 6

   Before serving, decorate the strawberry tart with strawberries and meringue noodles and dust with 1 tsp. icing sugar