STRAWBERRY BISCUIT TARTLETS
45 min
Sponge cake
- 150 gflour
- 150 gsugar
- 3 xeggs
- 3 tbspwater
- 1 tspbaking powder
For the cream
- 250 mlcream
- 200 gfrozen strawberries
- 60 gsugar
- 1 bagwhipped cream stabiliser
- 2 tbspicing sugar
- 3 sheetsgelatin
- 1 pinchlemon zest
shopping list
This recipe is on the shopping list for 2 .
Directions
Sponge cake
Remove the finished sponge cake from the oven and allow to cool. Cut out circles with a round cookie cutter.
For the cream
For the cream, first whip the cream until stiff, using the bamix® with the beater attachment; mix in a pack of whipping cream stiffener and a sachet of gelling powder. Now, in another bowl, mix the strawberries (alternatively you can also use raspberries or blueberries) and the lemon zest using the bamix® with the mincer attachment. Add one sachet of gelling powder and stir for one more minute using the bamix® with the mincer attachment. Then mix in the sugar and fold the cream into the mixture.
Brush the biscuit tartlets with the strawberry cream with a spoon. Garnish with some cream, strawberries, powdered sugar or meringue pieces and serve.
