strawberry tart with mint filling

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff. Sprinkle 175 g sugar and 1 packet of vanilla sugar and continue beating. Stir in the egg yolks briefly. Mix flour, cornstarch, baking powder and cocoa, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill the sponge cake mixture into the mould. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes.

2. 2

   Let the cake cool down. Remove the base from the mould and cut through 3 times. Soak 4 sheets of gelatine. Whip 1 1/2 cup of cream until stiff. Squeeze the gelatine, dissolve over low heat and stir into the cream with the peppermint syrup. Place the bottom cake layer on a cake plate, spread with 1/3 of the mint cream and cover with the 2nd cake layer. Do the same with the rest of the mint cream and the cakes. Put the cake in a cool place for about 1/2 hour. Wash and clean the strawberries. Puree half of the strawberries. Soak the remaining gelatine. Whip the remaining cream, sugar and vanilla sugar until stiff. Squeeze the gelatine, dissolve and add to the cream with the strawberry puree. Allow the strawberry cream to set a little. Use a sharp knife to cut a conical piece out of the middle of the cake, leaving the bottom 2 cake bases and an approx. 3 cm wide edge.

3. 3

   Wash and clean the strawberries. Puree half of the strawberries. Soak the remaining gelatine. Whip the remaining cream, sugar and vanilla sugar until stiff. Squeeze the gelatine, dissolve and add to the cream with the strawberry puree. Allow the strawberry cream to set a little. Use a sharp knife to cut a conical piece out of the middle of the cake, leaving the bottom 2 cake bases and an approx. 3 cm wide edge. Carefully lift out the cone. Spread strawberry cream over the resulting depression and put the removed cone back in. Spread the strawberry cream all around the cake and press waves into the cream with the back of a spoon. Let the strawberry cream set for about 30 minutes. Cover the cake with the remaining strawberries. Wash the mint leaves, dab dry and decorate the edge and surface of the cake with the leaves. Place the chocolate sticks on the cake and serve. Makes about 16 pieces

4. 4

   Carefully lift out the cone. Spread strawberry cream over the resulting depression and put the removed cone back in. Spread the strawberry cream all around the cake and press waves into the cream with the back of a spoon. Let the strawberry cream set for about 30 minutes. Cover the cake with the remaining strawberries. Wash the mint leaves, dab dry and decorate the edge and surface of the cake with the leaves. Place the chocolate sticks on the cake and serve. Makes about 16 pieces

5. 5

   . E 6 g/ F 18 g/ KH 35 g