Strawberry Basil Tart

COOK TIME
60 mins

TOTAL TIME
330 mins

Ingredients

Directions

1. 1

   For the sponge cake base, whisk the eggs with the whisk of the mixer for approx. 5 minutes until creamy, while pouring in 80 g sugar. Mix flour and starch, sieve onto the egg mixture and carefully fold in. Smooth the mixture in a springform pan (26 cm Ø) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 10 minutes and let cool down on a cake rack.

2. 2

   Wash and clean 300 g strawberries and cut in half lengthwise. Remove the sponge cake base from the mould and enclose with a cake ring. Place the strawberries on the edge of the sponge cake.

3. 3

   For the basil cream, soak gelatine in cold water. Wash the basil, pluck off the leaves and cut them coarsely. Finely puree the quark, 150 g sugar, vanilla sugar and basil leaves. Squeeze the gelatine and dissolve at low heat. First stir 2-3 tablespoons of cream into the gelatine, then stir everything into the rest of the cream. Chill for about 5 minutes until the cream starts to gel. Whip the cream until stiff, fold into the cream. Spread the cream on the sponge base until smooth. Chill for at least 3 hours.

4. 4

   For the fruit layer, wash and clean 500 g strawberries, cut them into pieces and spread them on the cream. Mix the cake glaze powder, 2 tbsp. sugar and 250 ml cold water. Bring to the boil briefly while stirring. Spread the icing on the berries with a spoon. Chill the cake for about 30 minutes.

Nutrition Facts

KCAL
340 kcal

CARBS
34 g

FATS
17 g

PROTEINS
10 g