Strawberry cream tart

Name: Strawberry cream tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 200 g Butter or margarine; 1 package Orange-Back; 175 g + 1 tablespoon of sugar; 1 pinch Salt; 5 Eggs (size M); 250 g Flour; 3 TSP Baking Powder; 100 g Strength; 5 TABLESPOONS Milk; 5 TABLESPOONS Orange juice; 2 sheets Gelatine; 500 g Strawberries; 1 TABLESPOON Lemon juice; 2 packages Vanillin sugar; 1 TABLESPOON Schmand; 250 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

200 g Butter or margarine
1 package Orange-Back
175 g + 1 tablespoon of sugar
1 pinch Salt
5 Eggs (size M)
250 g Flour
3 TSP Baking Powder
100 g Strength
5 TABLESPOONS Milk
5 TABLESPOONS Orange juice
2 sheets Gelatine
500 g Strawberries
1 TABLESPOON Lemon juice
2 packages Vanillin sugar
1 TABLESPOON Schmand
250 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Cut the fat into pieces. Cream fat, grated orange peel, 175 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and starch and stir in alternately with milk and orange juice. Pour the dough into a greased, flour-spread box form (1.5 litres capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes.
2
After approx. 50 minutes cover with aluminium foil if necessary. Remove the cake from the oven, turn out of the tin after approx. 10 minutes and let it cool down on a cake rack. Soak gelatine in cold water. Wash the strawberries, dab dry and clean. Cut the cake twice horizontally. Puree 300 g strawberries, lemon juice and 1 packet of vanilla sugar. Mix 100 g strawberry puree, 1 tablespoon sugar and sour cream. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of strawberry puree, then stir back. Chill the cream for about 15 minutes until it starts to gel. Whip 100 g cream until stiff and fold in. Spread 3-4 tablespoons of puree on each of the bottom and middle cake layers, then spread the cream on the bottom layer and chill.
3
Mix 100 g strawberry puree, 1 tablespoon sugar and sour cream. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of strawberry puree, then stir back. Chill the cream for about 15 minutes until it starts to gel. Whip 100 g cream until stiff and fold in. Spread 3-4 tablespoons of puree on each of the bottom and middle cake layers, then spread the cream on the bottom layer and chill. Whip 150 g whipped cream until stiff, while pouring in 1 sachet of vanilla sugar and cream firming agent. Spread the cream on the middle cake base and chill. After about 20 minutes, place the cake lid on the middle cake base and place it on the bottom cake base again. Chill the cake for about 3 hours. Chop 200 g strawberries and mix with the rest of the puree. Pour the strawberry compote over the cake shortly before serving
4
Whip 150 g whipped cream until stiff, while pouring in 1 sachet of vanilla sugar and cream firming agent. Spread the cream on the middle cake base and chill. After about 20 minutes, place the cake lid on the middle cake base and place it on the bottom cake base again. Chill the cake for about 3 hours. Chop 200 g strawberries and mix with the rest of the puree. Pour the strawberry compote over the cake shortly before serving
5
5 1/2 hours waiting time