Strawberry Buttercream Tart (20s)

For the biscuit base

1. Preheat the oven to 160 ° C circulating air.

1. Beat whole eggs, salt and sugar on the highest setting for at least minutes.

1. Sieve the flour and fold into the egg and sugar mixture.

1. Fill the dough into a springform pan with a diameter of approx. 20 cm, lined with baking paper.

1. Bake in the oven for about 20 minutes. Take out, remove baking paper and let cool down. Cut the bottom once horizontally. Put the lower part on a cake plate.

For the buttercream

1. Wash and clean the strawberries.

1. Puree one half and press through a sieve. Dice the other half.

1. Beat the room temperature butter with the powdered sugar for about 10 minutes until fluffy. Stir the pureed strawberries into the butter. Fold in lemon zest and strawberry cubes.

1. Spread the finished cream on the lower part of the sponge cake base and place the upper part on top.

For the ganache

1. Finely chop the white chocolate.

1. Bring the cream to the boil briefly in a small saucepan and then turn it back to the lowest setting.

1. Add the chocolate to the cream and dissolve in it while stirring.

1. Let the ganache cool briefly in the air. If necessary, transfer to a bowl and refrigerate in the refrigerator overnight.

1. Before spreading the cake, briefly heat the ganache again in the microwave until it has a viscous consistency.

1. Coat the cake completely with it and let it set in the refrigerator.

For decoration

1. For the decoration I rolled out the fondant and covered the cake with it. I cut off protruding edges.

1. I tried out my new fondant tool with the rest by rolling out the fondant again and punching it out.

1. Then I mixed water with powdered sugar and used it to attach the cut-out elements to the surface.

1. I rolled a long sausage and put it around the cake to get a nice finish.