Strawberry-Lemon-Tart

Ingredients for 1 servings:

• 8 eggs
• 2 egg yolks
• 8 tbsp water, warm
• 250 g sugar
• 2 packets of vanilla sugar
• 200 g flour
• 50 g cornstarch
• 2 pinches of baking powder
• Jam, (strawberry jam)
• 6 sheets of red gelatin
• 250 g mascarpone
• 300 g yogurt (strawberry yogurt)
• 50 ml grenadine
• 200 ml cream
• 100 g sugar
• 6 sheets of white gelatin
• 250 g mascarpone
• 300 g yogurt (lemon yogurt)
• 50 ml syrup (lime syrup)
• 200 ml cream
• 100 g sugar
• 500 g strawberries
• 200 ml cream and some reserved strawberries

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

fresh summer cake, not so sweet

Divide the dough ingredients, bake one half into a base for a 28 cm springform pan, and the other half into a rectangular sheet for the roll, which will be spread with strawberry jam. Beat the eggs with egg yolk and warm water until frothy, then gradually add the sugar and vanilla sugar. Mix the flour, cornstarch, and baking powder together, sift over the cake, and fold into the foam mixture. Bake at 180°C for 12-15 minutes. Place the springform pan base in a cake ring. Carefully roll up the rectangular base. Once cooled, roll out, spread with strawberry jam, and roll up again. For the strawberry cream, soften the gelatine, heat the grenadine in a double boiler, and dissolve the softened and squeezed gelatine in it. Mix the remaining ingredients together, stir in the gelatine, and set the cream aside. Repeat with the ingredients for the lemon cream. Arrange the cleaned strawberries on the base, except for a few for garnish. Cut the roll into 1 cm thick pieces and place them upright around the edge. Now alternate fillings of white and red cream into the center (as in a zebra cake) until all the cream is used up. Do not mix or smooth the cake. Refrigerate the cake for at least 3 hours. Then whip the 200 ml of cream until stiff peaks form and decorate the cake with the reserved strawberries and cream.