Strawberry mousse tart with marzipan

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 4 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 100 g + 125 g + 1 teaspoon sugar
  • 3 packages Vanillin sugar
  • 75 g Flour
  • 50 g Cornstarch
  • 2 coated Tsp Baking Powder
  • 75 g ground almonds (without skin)
  • 10 sheets white gelatine
  • 1.6 kg Strawberries (not large)
  • 175 g Strawberry jam
  • 250 g + 200 g whipped cream
  • 300 g Marzipan paste
  • 60 g + some icing sugar
  • baking paper

Directions

  1. 1

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. water and 1 pinch of salt until stiff, while adding 100 g sugar and 1 packet of vanilla sugar. Fold in the egg yolks one by one.

  2. 2

    Sieve 75 g flour, starch and baking powder and fold in with the almonds. Brush into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes. Cool down.

  3. 3

    Soak gelatine in cold water. Wash the strawberries. Put 8 strawberries aside for decoration, clean the rest. Puree 750 g strawberries, 125 g sugar and 2 packets of vanilla sugar. Squeeze the gelatine, dissolve at low heat.

  4. 4

    Stir 3 tablespoons of puree into the gelatine, then stir into the rest of the puree. Chill for approx. 25 minutes until it starts to gel.

  5. 5

    Pass the jam through a sieve. Cut the cake base 2 x horizontally. Close a cake ring around the lower cake base. Spread with half of the jam. Cut the rest of the berries in half, place half of the berries on the cake with the cut surface facing down.

  6. 6

    Whip 250 g cream until stiff, fold into the purée. 1⁄3 Spread the cream on the berries. Place 2nd base on top. Spread with the rest of the jam, place the rest of the strawberries on top and spread with 1⁄3 cream.

  7. 7

    Chill for 20-30 minutes. Do not chill the rest of the cream.

  8. 8

    Remove the cake from the cake ring. Stir the rest of the cream briefly. Spread the cake with the cream and refrigerate for about 2 hours.

  9. 9

    Knead the marzipan and 60 g icing sugar with your hands, form into a roll (approx. 75 cm long) on a little icing sugar, roll out into strips (9-10 cm wide). Cut one long side straight for the bottom edge of the cake.

  10. 10

    Roll up the strip from the short side, unroll again at the edge of the cake. Press to the edge, press in light waves at the top with your fingertips.

  11. 11

    Whip 200 g cream until stiff, pouring in 1 teaspoon of sugar. Halve the rest of the strawberries. Decorate cake with cream tuffs and strawberries.

Nutrition Facts

KCAL
360 kcal
CARBS
39 g
FATS
18 g
PROTEINS
7 g