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
- 100 g flour
- 90 g suar
- 4 egg (s)
- 2 packs vanilla sugar
- 1 teaspoon, heaped baking powder
- 1 pack cream stabilizer
- 500 g strawberries
- 1 pack cake icing with strawberry flavor
Print Recipe
Pin Recipe 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.
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