Strawberry-Lemon-Tart

Ingredients for 1 servings:

• 2 eggs, separated
• 2 tbsp water, warm
• 75 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 500 g strawberries, fresh
• 1 pack of cake glaze
• 1 ½ bags of jelly, lemon flavor, about 18g
• 125 ml wine
• 175 g sugar
• 200 g quark
• 2 packets of vanilla sugar
• 4 tbsp lemon juice
• ½ liter cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

fresh and fruity

Beat the egg yolks with water until frothy, gradually adding the sugar and vanilla sugar. Beat the egg whites until stiff peaks form and fold in. Fold in the flour, cornstarch, and baking powder. Pour the batter into a springform pan and bake at 180 degrees Celsius for 15-25 minutes, then let cool. Place the base on a cake plate and place a cake ring around it. Arrange the strawberries on top and cover with the glaze. Let the jelly sit in the wine for 10 minutes. Heat, add the sugar, and stir to dissolve, then let cool. Mix the quark with the vanilla sugar and lemon juice, then stir in the jelly. Just before it sets, fold in the stiffly whipped cream. Spread the cream over the strawberries and decorate the cake with dollops of cream. Chill for about three hours before serving.