Strawberry Mascarpone Tart

For the strawberry mascarpone cake, first prepare the bases.

For the chocolate base, melt the butter while slowly melting the broken chocolate (should not boil). When both are well melted, set aside and let cool slightly.

Beat the eggs and mix them with the sugar and vanilla sugar. Stir in the slightly cooled chocolate sauce. Mix the flour with the baking powder and the and the cocoa and stir into the egg mixture. Mix everything well. Pour into a springform pan (cake or square) and bake at 160 degrees for about 35 minutes. When doing so, check the cake with a chopstick.

For the poppy seed base, separate the eggs and mix the egg whites into a stable snow. Now mix the yolks with the sugar. Add the warm butter and stir in the poppy seeds. Finally, carefully fold in the snow. Bake at 160 degrees for about 30 minutes. Also check with the chopstick tester.

IMPORTANT: the bases should be absolutely cooled before assembling the cake.

For the cream, whip the whipped cream with the cream stiffener. Stir this together with the mascarpone. Add the honey and sugar and mix everything together. Let the cream rest in a cold place for about 35 minutes so that the cream stiffener can work.

Place the cooled chocolate base on top and spread a good half of the cream loosely on top. Wash, clean and roughly chop half of the strawberries and place on top.

Place the poppy seed base loosely on top and cover the top and all sides of the cake with the remaining cream.

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