origin: Traditional (National&Religious)
In this recipe, whole or sliced strawberries are arranged on a layer of creme patissiere in a baked sweet sponge cake. A strawberry glaze adds sheen to the finished dessert. Perfect for any garden or birthday parties especially for children.
Preheat the oven for 180 C degree and cover a cover a cake mold with parchment paper. Separate the egg yolks and white. In a medium sized bowl mix the egg yolks with the sugar utnil ligh yellow and foamy. Beat the egg white and add to the egg yolk mixture. Bake it for 30 minutes until golden brown. Remove from the mold and let it cool, than remove the paper and transfer back to the detachable mold.
According to the pudding powder instruction cook the cream but use less milk than suggested on the wrapping paper. Once it is cooked and firmed add the butter and stir well. Let it cool down and spread to the sponge cake.
Wash, slice (if you prefer) and drain the strawberry and arrange on the pudding topping. Prepare the gelatine jelly according to the package directions. Pour the jelly over the tart and place in the fridge for 2-3 hours. If ready to serve, remove carefully from the mold and transfer to the cake rack.