German Strawberry Tart / Erdbeer Tortenboden – a delicious recipe with sugar, sugar, flour, flour, eggs, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease an 8 inch (20cm) raised-based flan tin.
2
Sprinkle over 2 tsp sugar and tilt to coat evenly.
3
Add 1 level tsp flour and coat similarly, knocking out any excess.
4
Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick.
5
Sift the flour over the surface of the mixture.
6
Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
7
Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly.
8
Allow to cool on a wire rack.
9
Arrange the sliced fruit in the flan case.
10
Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid.
11
Cool a little then brush over the fruit.
201
kcal
Calories
5
g
Fat
31
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 50 g superfine sugar, plus, 2 teaspoons sugar, 50 g flour, plus, 1 teaspoon flour, and more.
Yes, German Strawberry Tart / Erdbeer Tortenboden falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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