For the sponge cake, beat the egg yolks with water and sugar until frothy. Mix the flour, cornstarch and baking powder, sieve and stir in. Beat the egg whites into snow and fold in. Spread the mixture evenly on a tall baking sheet lined with baking paper. Bake at 200 ° C for 10-15 minutes. Then take out the biscuit and let it cool down.
For the buttercream, mix 6 tablespoons of the total milk and the egg yolks with the pudding powder. Put the rest of the milk, the vanilla flavor, sugar and 50 g butter in a saucepan, bring to the boil and stir in the mixed pudding powder. Let simmer for about 1 minute, stirring constantly. Then take the pudding off the stove and let it cool down. When it has cooled down, add 400 g butter and whip the cream.
Wash and quarter the strawberries. Drain the peaches, cut them into small pieces and save the juice.
Using a ring cutter 5.5 cm in diameter (you can also use something else that has the same dia), cut out circles from the base of the cooled sponge cake base. Roll out the marzipan mixture to a size of 25 x 70 cm. Then cut the marzipan into strips 2 cm wide and 25 cm long. Cover the biscuit circles with the marzipan strips and glue the ends of the marzipan with apricot jam. Then spread the buttercream on the coated biscuit circles.
Spread the strawberries and peaches on the buttercream.
Prepare the icing according to the instructions on the packet, once with the peach juice and once with the strawberry juice. Then pour this over the fruit and let it cool down.
From the recipe you get about 35 tartlets.
You can make this recipe with the fruit of your choice. It is also delicious with kiwi or cherries. Then just adjust the icing.
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