Strawberry Tart on Sponge Cake Base

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Separate the eggs and beat the egg whites until stiff. Stir in the sugar and vanilla sugar, then the egg yolks. Finally fold in the flour and baking powder
Grease a mini cake pan (approx. 10 cm diameter), fill in approx. 3 tablespoons of the sponge cake and bake the bases for the tartlets one after the other. The best way to bake it is with 2 or 3 mini-molds, but you can also bake one, it takes a little longer. After 10-15 minutes of baking time at 170 degrees, take the mini cake bases out of the oven and let them cool down.
Wash the strawberries and cut them in half.
Dust the cooled sponge cake with cream stiffener and spread the half strawberries on top. Mix the icing according to the instructions on the packet, distribute it on the tartlet and let it cool down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.