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400 g fresh cream
400 g of mascarpone
1 bag. vanilla sugar
2 sachets of whipped cream
4 tablespoons of lemon juice
50 g of planed almonds (or almonds)
Preparation :
Mix the margarine and 100 g of sugar well until the mixture becomes foamy (about 6 minutes), then add the egg yolks for the same time. Mix the flour and baking powder and add them alternately with the milk. Spread half of the dough in a springform pan (26 cm in diameter).
2- Beat the egg whites until stiff with 100 g of sugar.
3- Spread half of the egg whites on the first tart base, sprinkle with half of the flaked almonds. Bake in a preheated oven at around 175°C for around 20 to 25 minutes. Proceed in the same way with the second base. Allow both bases to cool thoroughly.
4- For the filling, wash 500 g of strawberries, clean them and cut them into small pieces. Whip the cream with the vanilla sugar and 1 sachet of whipped cream. Mix the mascarpone with 70 g of sugar, lemon juice and 1 sachet of whipped cream. Add the whipped cream.
5- Spread a quarter of the filling on the first base. Spread the strawberries on top. Spread the rest of the cream on top and cover with the second base.
6- It is essential to prepare the tart 1 to 2 days before eating it, so that it can still soak in well!
7- The tart can also be prepared with raspberries in the form of raspberry tart.
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