Strawberry tart

Directions

1. Separate the 4 eggs. ≈ 2 min
2. whisk the egg yolks with 2 tablespoons of warm water until they form a frothy mixture. Then, gradually add 2/3 of the sugar and the vanilla sugar. Continue whisking until you have a creamy, frothy mixture. ≈ 4 min
3. whisk the egg whites until stiff peaks form, then gradually add the remaining sugar. ≈ 4 min
4. Gently fold the beaten egg mixture into the egg-based preparation. ≈ 4 min
5. Combine the flour, cornstarch, baking powder, and cocoa powder, then pour over the egg mixture. Gently incorporate with a whisk. ≈ 4 min
6. In a greased and floured round mold, bake in a preheated oven at 175-200 °C for approximately 25-30 minutes. ⏱ 30 min
7. Once the dough has cooled, remove it from the pan and cut it into two round discs. ⏱ ≈ 20 min
8. Wash all the strawberries thoroughly. ≈ 2 min
9. Combine the 500g of strawberries. Mix the yogurt and sugar with the strawberry puree. ≈ 4 min
10. Dissolve the gelatin (see instructions on the packaging!). Initially, mix the cream cheese and strawberry mixture with the dissolved gelatin, a few spoonfuls at a time. After about 10-15 spoonfuls, the mixture has cooled enough to be added to the rest. ⏱ ≈ 20 min
11. Whip the cream until stiff peaks form, then gently fold it into the cheese and strawberry puree mixture. ≈ 4 min
12. Then, add the remaining 250g of strawberries, which have already been cut into small pieces, to the mixture. ≈ 3 min
13. Pour the the strawberry puree into the tart tin, then cover with the second layer of biscuit. ≈ 3 min
14. Let it cool in the refrigerator for several hours until it is completely firm. ⏱ ≈ 2 hr
15. Remove the mold and cover the cake with whipped cream. Decorate as desired. ≈ 2 min