Strawberry Tart

Name: Strawberry Tart
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 3 Eggs (size M); 80 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 200 g Fruit spread "Strawberry" (without pieces and seeds); 3 packs (175 g each) Double cream cream cheese; 75 g Icing sugar; 1 TABLESPOON beetroot juice; 6 Strawberries; baking paper; 7-10 Tbsp Kebabs

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

3 Eggs (size M)
80 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
200 g Fruit spread "Strawberry" (without pieces and seeds)
3 packs (175 g each) Double cream cream cheese
75 g Icing sugar
1 TABLESPOON beetroot juice
6 Strawberries
baking paper
7-10 Tbsp Kebabs

Directions

1
Separate eggs. Beat egg whites until stiff. Add sugar, vanillin sugar and salt. Add egg yolk and stir in briefly. Mix flour, starch and baking powder, sieve over it and fold in. Line a springform pan (18 cm Ø; high rim) at the bottom with baking paper. Add the mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25-30 minutes. Let it cool down on a cake rack
2
Remove the base from the mould, cut through horizontally twice. Stir fruit spread until smooth. Spread about half of it on the bottom base, leaving a small rim free. Place the middle cake base on top. Spread the rest of the fruit spread on top and place the top layer on top.
3
Mix cream cheese and icing sugar with the whisk of the hand mixer until smooth. Stir in beetroot juice. Spread the cake with the cream. Use the back of a teaspoon to draw over the edge and surface of the cake. Chill the cake. Wash the strawberries, dab dry well. Put the strawberries on skewers. Shortly before serving, put the strawberry skewers into the cake
4
Waiting time approx. 1 hour