Simple Strawberries & Cream Tart

1. Preheat the oven to 160°C (325°F). Line a 20cm (8 inch) round baking tin with baking paper, lightly grease and dust with flour. Set aside.

2. Put the oil, eggs, orange peel, orange juice, sour cream and xylitol (or sugar) in a large bowl and stir until everything is well combined – this works well with a simple whisk. Mix the flour with the baking powder and salt and then add to the bowl and stir briefly.

3. Pour the batter into the prepared tin, smooth it out and bake for about 60-65 minutes. Use a wooden skewer to test whether any batter is sticking to the cake and only take it out of the oven when it comes out

clean. Take the finished cake out of the oven, loosen it from the edge with a knife and let it cool in the tin for a few minutes, then remove it and let it cool completely on a wire rack.

4. While the cake is cooling, you can prepare the strawberries and let them “marinate” a little. To do this, wash and dry the strawberries, remove the green parts and then cut them into small pieces. Keep 4-5 larger

strawberries whole for assembling the cake later. Sprinkle the chopped strawberries with xylitol (or sugar), sprinkle with a little lemon juice and then mix well. Leave to marinate in the fridge until further use.

5. Before you start assembling the cake, whip the cream with the vanilla extract until stiff. If the cake is to be left somewhere unrefrigerated for a long time, it is advisable to use some cream stiffener to ensure that the cream stays in place.

6. Cut the cooled cake in half horizontally. Place the bottom cake layer on a serving plate. Distribute the reserved whole strawberries evenly over the cake layer and bring them to the same height if necessary – this will prevent the filling from being squeezed out immediately when you cut the cake. Distribute about half of

the marinated strawberries over the cake layer, then add about half of the whipped cream and smooth it out. Place the second cake layer on top and press everything together lightly. The cream and strawberries should be visible at the edge of the cake if possible. Decorate with the rest of the cream and the strawberries. Serve as soon as possible – the cake tastes best when fresh!