German Strawberry Tart
Makes a tart that’s 7.75 inch (19.8 centimeter) in diameter
100 grams butter, softened to room temperature
100 grams sugar
8 grams vanilla sugar
½ teaspoon salt
2 eggs, room temperature
1 tablespoon baking powder
200 grams all-purpose flour, sieved
500 grams ripe, red strawberries, stem removed and halved lengthwise
1 packet mirror cake glaze (such as from Dr. Oetker)
Preheat an oven to 340° F and grease a springform or a fruit cake pan
In a large bowl, add the butter and whip it until it softens and becomes creamy.
Pour in the sugar, vanilla sugar, and salt slowly while continuing to mix everything together. Mix until everything has blended into one mass.
Crack 1 egg into the bowl and mix it in for 30 seconds before adding the second egg and also mixing that in for 30 seconds.
Add the baking powder and the flour and mix it into the batter.
If you’re are using a springform, pour only about ¾ of the batter into the form (if you use all of the batter, the cake base will be too thick). Or pour all of the batter if you’re using a fruit cake pan.
Bake for 20-25 minutes, until a toothpick comes out clean.
Let the cake cool completely before placing the strawberry halves so that each half is leaning on the strawberry half in front of it.
Prepare cake glaze according to the packaging. When ready, slowly spoon the glaze onto the center cake. You’ll see the glaze disperse over the entire cake. Add the glaze to your preference.
Place the cake in the fridge to cool the glaze and let it set.
When ready to eat, serve plain or with whipped cream.
Enjoy!