Fruity Strawberry Raspberry Tart

For the strawberry raspberry tart, preheat the oven to 180 degrees top/bottom heat. Line a baking tray with baking paper. Whip 3 egg whites with a pinch of salt, the powdered sugar and the vanilla sugar until stiff.

Beat the yolks until foamy and then fold in the beaten egg whites. Pour about 1/3 of it into another bowl and stir in 20 g flour. Stir the cocoa powder and 40 g flour into the remaining batter.

In a freezer bag put the light dough and then cut a small hole. Pipe a lattice pattern, similar to a giraffe, on the baking paper and place in the oven for 3 minutes.

Remove the baking sheet and spread the dark batter evenly over the top and bake again for about 11 minutes. Let cool briefly, turn out onto a sheet of baking paper and carefully peel off the top baking paper.

For the cake base, separate the eggs. Beat egg whites with a pinch of salt, sugar and vanilla sugar until stiff. Slowly stir in the yolks. Then fold in flour with cocoa and baking powder.

Bake at 180 degrees for about 20-25 minutes. Test with a chopstick. Allow to cool. For the filling, mix cream cheese, curd cheese and a squeeze of lemon juice.

Whip the cream with vanilla sugar and cream stiffener and fold into the cream cheese mixture. Cut the strawberries into cubes and mix them in as well. Place a cake ring around the cake base.

Measure approximately how wide the edge of the cake base is to the upper edge of the cake ring, so that you know how wide the strips are.

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