Strawberry tart with marzipan, chocolate and vanilla cream, – a classic that tastes wonderful all year round.
Strawberry cake, – filled with marzipan, which keeps it beautifully moist. Topped with dark chocolate, vanilla cream and fresh strawberries, this cake is pure summer sunshine, – even on a cold autumn day 🙂
Strawberry cake is very easy to bake, – the base can happily be made the day before, and the cake also keeps well in the fridge. Take it out about 20 min. before serving.
If you love strawberry cake, – you have to try this recipe🍓
Strawberry Tart
Recipe for strawberry tart with marzipan, chocolate and vanilla cream.
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Ingredients
Marzipan cake (mazarin base)
- 250 g marzipan, coarsely grated
- 180 g butter, at room temperature
- 100 g caster sugar
- 50 g plain flour
- 3 eggs
- 1/2 tsp baking powder
- 1 pinch salt
- A little butter for the tin
Chocolate topping
- 100 g dark chocolate
Vanilla cream
- 250 ml whole milk
- 100 ml whipping cream (38% fat)
- 3 egg yolks
- 40 g caster sugar
- 2 tbsp cornflour
- 1/2 vanilla pod, seeds scraped out (or 1 tsp vanilla sugar)
To serve
- 1 punnet fresh strawberries
- Finely chopped unsalted pistachios, optional
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Method
Marzipan cake (mazarin base)
- Beat the butter and sugar together well.
- Add the marzipan and beat it thoroughly into the mixture.
- Add the eggs one at a time, beating thoroughly after each egg.
- Fold in the flour, baking powder and salt with a spatula or similar, then pour the marzipan mixture into a greased springform tin lined with baking parchment on the base.
- Bake the marzipan cake in a preheated oven at 190°C, conventional oven (top and bottom heat), for about 35 min. Press gently on the centre of the cake to check whether it feels as firm as the rest of the cake. If the centre feels softer, give it a little longer.Let the cake cool before removing it from the springform tin and placing it on a plate.
Chocolate
- Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water.
- Spread the cooled marzipan cake with the chocolate and let it set, – in the fridge for 15-20 min. if you like.
Vanilla cream
- Put the milk, egg yolks, sugar, cornflour and vanilla in a small saucepan and whisk well together. If using a vanilla pod, add the empty pod to the pan too.
- Heat the vanilla cream over a low heat until it comes to the boil and thickens, – whisk constantly so it does not go lumpy or catch on the bottom. Let the cream bubble gently for a couple of minutes over a low heat, then turn off the heat.
- Pour the vanilla cream into a deep plate (fish out the vanilla pod, if used) and press cling film directly onto the surface of the cream so no condensation forms. Put the vanilla cream in the fridge and let it cool completely.
- Once the vanilla cream has cooled, whip the cream to soft peaks and fold it into the vanilla cream in a couple of additions.
Strawberry tart
- Top the marzipan cake with the vanilla cream, – spread it well out to the edges, but bear in mind that the strawberries will push the cream outwards a little. It is important that the chocolate is completely set before the cream is spread on.
- Top the cake with plenty of strawberries, – halved and whole, and sprinkle with finely chopped pistachios if you like. Keep the cake in the fridge until it is to be served.
Nutrition
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godt
Gode fifs til marcipan klumper?
Hej Sofia
Det er nemmest at give marcipanen hvis den er godt kold 🙂
Warm wishes, Dianna
Hej.
Er spændt på at lave jordbærkage. Jeg vil gerne have en kransekagekant på kagen. Tænker jeg bager den for sig selv og placere den ovenpå, gjort fast med chokoladen. Hvilken kransekageopskrift ville du bruge
Hej Lotte
God idé 🙂 Jeg har en super lækker opskrift på kransekagetårn, den opskrift vil du sagtens kunne bruge til at lave en kant 🙂
Warm wishes, Dianna
Den beste jordbærtærte opskrift
Hej Laila
Hvor gør det mig bare glad at høre – tusind tak 🙂
Warm wishes, Dianna
Hvis man bager bunden dagen før, skal den så på køl? Regner først med at lægge creme og jordbær på på selve dagen.
Hej Maja
Hvis bunden står uden creme, så vil jeg klart lade den stå ved stuetemperatur:)
Husk dog at den skal stå med film eller lignende over:)
Warm wishes, Dianna
Kagen ser fantastisk god ud! Ved du om man kan fordoble opskriften og lave den i en “bage” bradepande, så der er til flere personer?
Hej Sasha
Tusind tak 🙂
Ja det kan du sagtens gøre.
Husk blot at bruge bagepapir i formen, hvis du ønsker at fjerne kagen fra formen 🙂
Rigtig god fornøjelse
Warm wishes, Dianna
Kan man godt lave vaniljecremen idag, men først påføre den på kagen i morgen?
Hej Emmily
Det tænker jeg sagtens du kan gøre, for cremen sætter sig som sådan ikke, den er blød og cremet:)
Warm wishes, Dianna
Hej,
Hvor stor er din springform? 🙂
Hej Marie
Den er 22-24 cm i diameter:)
Warm wishes, Dianna
Min vaniljecreme blev alt for tynd. Er der noget man kan gøre for at gøre den lidt tykkere?
Hej Edda
Du har haft den på køl så den har fået lov at sætte sig, – ikk? 🙂
Måske den så ikke er kogt nok ind? eller kan du have glemt maizenaen?
I hvert fald ville jeg prøve at koge den yderligere ind, – så skal den nok tykne.
Dbh Dianna