Strawberry-Rhubarb Tart

Ingredients

Directions

1. 1

   Grease the springform pan (26 cm Ø). Cream 150 g butter, 200 g sugar and lemon peel. Stir in eggs one by one. Mix flour and baking powder and stir in alternately with the milk. Spread into the form. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 25- 30 minutes. Cooling down

2. 2

   Clean the rhubarb and weigh 650 g. Then wash and chop. Mix with 150 g sugar and let it stand for about 15 minutes (this will produce some juice). Bring to the boil and remove about 10 pieces of rhubarb for decoration. Simmer the rest for about 10 minutes. Mix pudding powder and 100 ml water, stir into the compote. Cook for about 1 minute while stirring. Cool down

3. 3

   Coarsely chop the chocolate coating and melt in a hot water bath. Spread on the cake base and let it dry. Wash the strawberries and, except for 2-3, clean and dice them. Whip 200 g cream until stiff and stir it into the compote in portions with a hand mixer. Fold in the strawberry cubes. Place a cake ring around the base. Spread the cream on top. Chill for at least 4 hours

4. 4

   Whip 200 g cream until stiff, pouring in 1 teaspoon of sugar. Shape 1/4 cream with 2 teaspoons of cams and place on the cake. Spread the cake edge with the remaining cream, if necessary in a wavy shape. Quarter the rest of the strawberries. Decorate the cake with strawberries and rhubarb pieces