Ingredients
Sponge cake sheet
- 2 Egg white
- 50g Sugar
- Strawberry extract
- 2 Egg yolk
- 20g Melted butter
- 25g Milk
- 1/4ts Vanilla extract
- 55g Cake flour
- 1/4ts Baking powder
cream
- 150g Cream cheese
- 50g Sugar
- 1/2ts Vanilla extract
- 50g Plain Yogurt
- 75g Whipped cream
- Strawberry extract
- 20cm Tart sheet
- Strawberry
- Sugar powder
- Pistachio
- Apple mint
Instructions
Cake sheet:
- Put the egg white in a bowl and whip it. When a large bubble appears, add sugar in 2 portions and whip.
- Add strawberry juice coloring and whip to make pink meringue.
- Put the egg yolk in a bowl and loosen, then add melted butter, milk, and vanilla extract and mix.
- Add 1/3 of the meringue and mix.
- Sift the soft flour and baking powder and mix, then add all the remaining meringue and mix.
- Pour into an oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for 25 minutes.
Cream:
- Put cream cheese in a bowl and loosen it gently, then add sugar, yogurt, and vanilla extract and mix.
- Add whipped cream and mix.
- Transfer 1/3 of the cream to another bowl and mix with strawberry juice coloring.
- Put the pink cream on the tart sheet, flatten it, and place the cut cake sheet.
- Harden in the freezer for about 10 minutes.
- Add all the remaining white cream, flatten it and harden it in the freezer for 30 minutes.
- Put strawberries on top and sprinkle powdered sugar on the edges.
- Garnish with pistachios and apple mint.
