Fruit Tart

For the fruit tart, beat the egg yolks with 40 g sugar, 30 ml water, vanilla sugar and lemon zest until foamy. Beat the egg whites with the remaining sugar until stiff and fluffy. Mix yolks with snow and stir in flour and oil. Pour into a buttered, floured cake pan or onto a baking sheet. Bake in the preheated oven for a total of 45-50 minutes. Bake at approx. 150 °C at the beginning and increase to 170 °C after half the baking time.

Spread the cake base with jam. Place the fruit of your choice on the cake base and then cover with cake jelly. Let dry and decorate with whipped cream if desired.

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