German Strawberry Tart Erdbeer Tortenboden Recipe

Indulge in the taste of summer with this delightful German Strawberry Tart! This recipe features a light and airy sponge cake base, perfectly complemented by the juicy sweetness of fresh, in-season strawberries and a glossy strawberry glaze. Imagine layers of fluffy sponge, vibrant strawberries, and a decadent touch of whipped cream (optional). This breathtaking dessert showcases the best of summer's bounty – perfect for a special occasion or a simple afternoon treat. For an extra special touch, use small whole strawberries for a stunning presentation. Make the most of your homegrown strawberries or source them from a local farmer's market for the freshest flavor.

Prep Time 25 mins

Cook Time 115 mins

Calories 55.5 kcal

Protein 3g

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German Strawberry Tart Erdbeer Tortenboden

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for German Strawberry Tart Erdbeer Tortenboden

Superfine Sugar
2 tsp granulated sugar + 1/2 cup (100g) granulated sugar
1 tsp all-purpose flour + 1/2 cup (60g) all-purpose flour
3 large eggs
Approximately 2 cups (250g) fresh strawberries, sliced
1/4 cup (50g) strawberry jam

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How to Make German Strawberry Tart Erdbeer Tortenboden

Grease an 8-inch raised-based flan tin with butter.
Sprinkle 2 teaspoons of granulated sugar into the tin and tilt to coat evenly.
Add 1 level teaspoon of all-purpose flour and coat similarly, tapping out any excess.
In a deep bowl, whisk together 3 large eggs and 1/2 cup (100g) granulated sugar until the mixture is thick and pale yellow (about 5 minutes).
Gently sift 1/2 cup (60g) all-purpose flour over the egg mixture.
Fold the flour into the egg mixture gently with a metal spoon until just combined. Pour the batter into the prepared tin and tilt to level the surface.
Place the tin on a baking sheet and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The sponge should also spring back when lightly pressed.
Let the sponge cool completely in the tin on a wire rack before removing.
Once cooled, arrange sliced strawberries over the sponge base. Use approximately 2 cups (250g) of sliced strawberries.
In a small saucepan, combine 1/4 cup (50g) strawberry jam and 1 tablespoon of water. Heat gently, stirring until the jam is melted and liquid.
Allow the glaze to cool slightly before brushing it evenly over the arranged strawberries.
(Optional) Top with whipped cream before serving.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

19g

Fat

Carbs

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Frequently Asked Questions

How long does it take to make German Strawberry Tart Erdbeer Tortenboden?

German Strawberry Tart Erdbeer Tortenboden takes about 140 minutes from start to finish — roughly 25 minutes to prepare and 115 minutes to cook.

How many calories are in German Strawberry Tart Erdbeer Tortenboden?

German Strawberry Tart Erdbeer Tortenboden has approximately 55.5 calories per serving, with about 3 g protein, 3 g carbohydrates and 1 g fat.

What ingredients do I need for German Strawberry Tart Erdbeer Tortenboden?

The key ingredients for German Strawberry Tart Erdbeer Tortenboden are Superfine Sugar, Sugar, Flour, Eggs, Strawberries, Strawberry Jam. See the full list with measurements above.