Strawberry Butterfly Tart

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 125 g Flour
  • 1/2 TEASPOON Baking Powder
  • 4 Eggs (size M)
  • 7-10 Tbsp Salt
  • 100 g Sugar
  • 750 g Strawberries
  • 75 g Strawberry Jam
  • 350 ml Milk
  • 3/4 package Pudding powder "Vanilla Flavor"
  • 150 g Marzipan paste
  • 350 g soft butter
  • baking paper
  • 7-10 Tbsp Cling film

Directions

  1. 1

    For the sponge cake, mix flour and baking powder and sieve. Separate the eggs. Beat the egg whites with the whisk of the hand mixer until stiff, adding 1 pinch of salt and 100 g sugar. Add egg yolks and stir in briefly.

  2. 2

    Add the flour mixture and fold in.

  3. 3

    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: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes.

  4. 4

    Wash and clean the strawberries and, except for about 6 medium-sized strawberries, dice them roughly. Mix jam and strawberries. Remove the cake from the oven, loosen the tin, remove baking paper and let it cool down.

  5. 5

    For the buttercream boil up 300 ml milk. Stir 50 ml milk and pudding powder until smooth, pour into the boiling milk, bring to the boil while stirring and simmer for about 1 minute. Pluck the marzipan into small pieces and beat into the hot pudding with the whisk of the hand mixer.

  6. 6

    Cover with foil and let cool down. Dice butter. Cream the pudding and gradually add the butter cubes. Whip the cream well.

  7. 7

    Cut the cake in half horizontally, spread the strawberry mixture on the bottom half, add about 1/4 of the cream, smooth it down and place the top sponge cake base on top. Spread the rest of the cream all around the cake.

  8. 8

    Cut the remaining strawberries into about 8 slices each. Spread the strawberry slices as butterflies on the cake.

Nutrition Facts

KCAL
330 kcal
CARBS
23 g
FATS
24 g
PROTEINS
5 g