Fruit Tart with Mascarpone Cream

First, preheat the oven to 150 °C and grease a fruit tart pan.

For the cake base, beat the egg whites with 80 g sugar until stiff. Beat the remaining sugar with egg yolks, vanilla sugar, water and lemon zest until foamy. Stir in the flour and oil and finally carefully fold in the beaten egg whites.

Pour into the prepared pan and bake for about 45 minutes. Halfway through the baking time, increase the temperature to 170 °C. Remove and allow to cool.

In the meantime, mix the mascarpone with some powdered sugar (amount to taste) and lemon zest until creamy.

Wash the strawberries, remove the green and cut the flesh into slices. Peel the kiwi and cut into slices as well.

Spread the mascarpone cream thickly on the cooled cake base. Spread strawberry and kiwi slices on top. Refrigerate fruit tart with mascarpone cream until serving.

Preparation Tip:

If you want it to go particularly quickly, you can also use a ready-made cake base for the fruit tart with mascarpone cream.

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