Strawberry yoghurt tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the base, beat the egg whites until stiff, adding 1 tablespoon of lemon juice and sugar. Mix flour, cornstarch and baking powder. Carefully fold into the beaten egg white. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Take out and let cool down. Place on a cake plate and cover with the edge of the springform pan. Sprinkle with remaining lemon juice and spread with jam. For the filling, soak gelatine in cold water. Wash, clean and quarter the strawberries and puree them with the cutting stick of the hand mixer. Mix with yoghurt and season to taste with sugar and honey. Squeeze the gelatine and dissolve in a hot water bath. Fold into the strawberry yoghurt. Pour onto the sponge cake base and allow to set in the fridge for approx. 1 hour. In the meantime, wash, clean and drain the strawberries for the topping. Mix the cake glaze and sugar in a pot and gradually stir in 1/2 litre of water. Bring to the boil while stirring. Sprinkle cream firmer on the filling. Spread strawberries on top. Sprinkle with the hot cake glaze in between. Pour the rest of the cake glaze on top. Refrigerate again for about 1 hour. Remove the rim of the springform pan and place the lemon balm leaves between the yoghurt and strawberry layers. Makes about 12 pieces

2. 2

   Bowl: Waechtersbach

3. 3

   Arrange the porridge in a bowl. Add the berries, mint and linseed and sprinkle with HoneyPlate: Pfalzkeramik.