Light summer tart with wild strawberries
This is a proposal for everybody that loves summer, fruits and… a lot of whipped cream! :)
Try it and you’ll love it!
This cake consists of 4 layers and from the bottom they are as follows:
- Shortcrust pastry
- Dark whipped cream
- Whipped cream
- Strawberry jelly (2 packs) with wild strawberries
To make shortcrust pastry you need:
- 1,5 glass of flour
- 1/3 pack of margarine (3oz / 80g)
- 1 egg yolk
- About 2 tsp. of sour cream
- 1 tsp. sugar
- A pinch of salt
Mix everything together on a table-top and knead it until it’s flexible. Then use a rolling-pin to make it round. When ready, move it to baking trays smeared with a butter and put into a fridge for about 30min. After that time bake for 30 minutes in 280F / 140C.
Whipped cream ingredients:
- 34 fl. oz / 1L of 30% fat cream
- 3 packs sugar powder
- 2 tbsp. cocoa
Using a mixer mix cream, cream fix and sugar until it’s stiff. Split it into half and add cocoa to one half.
It’s time to prepare jelly now. To prepare it use a little less water that it is advised on its package – consistency of the jelly will be thicker.
When the pastry is a bit cooler, put dark whipped cream on it and layer of white cream next. Then poor thickened jelly and add a lot of wild strawberries to it. Put into a fridge for about 3 hours.
If wild strawberries are not available, you can use halves of strawberries instead :)
As soon as the jelly is ready, the cake is ready to be served as well! :)