Summary

Ingredients

• 200 g flour
• 75 grams sugar
• 1 egg (s), including the egg white
• 100 g butter, cold, in flakes
• 200 ml whipped cream
• 200 g couverture, (white couverture), rouhly chopped
• 2 egg (s), including the yolk
• 1 tablespoon lime juice
• 500 g strawberries
• 1 point cake topping
• 250 ml juice, light or red

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Instructions

1. For the dough, process the flour, sugar, egg white and butter into a smooth shortcrust pastry and chill.
2. Roll out into a circle 28 cm in diameter, line a 26 cm springform pan with it, form a 2 cm high edge.
3. For the filling, heat the cream, melt the chopped couverture in it, stir well, allow to cool a little. Stir in the egg yolks and lime juice. Bake at 175 degrees for about 25 minutes - the filling is then still soft! Let the cake cool down, put in the fridge for 2 hours.
4. For the topping, cut the cleaned strawberries lengthways into slices and arrange them like tiles in circles on the cake. Cover with cake glaze (with light the light inner surfaces of the strawberries come into their own!)