I have had such a great weekend, and it’s far from over. Again we had a long holiday weekend here in Denmark, so I have had the day off since Thursday and don’t have to back to work until Tuesday. So basically it’s a mini holiday. Spring is full of days off here and there and I love it.
Extra days off also means extra time in the kitchen to create more things I love. I saw this recipe on another blog and thought that it was really pretty, so I wanted to re-create it, with a few changes to make it my own. It’s a twist on a traditional Danish strawberry tart.
Ingredients:
Marzipan Tart:
300 g marzipan
1 tbsp lemon zest
1 tbsp juice from an organic lemon
2 egg yolks
3 egg whites
70 g of dark chocolate
150 g Greek yogurt
2 tablespoons elderflower juice
2 tbsp icing sugar
400 g of strawberries
150 g of blueberries
Marzipan Tart:
Pre-heat oven at 170 degrees C.
Grate the marzipan coarsely and place in a bowl.
Add the lemon zest, juice and egg yolk and whisk the mass together.
Beat egg whites until stiff and carefully fold them in with the marzipan mixture.
Pour the dough into a rectangular cake tin and bake for approx. 25 min.
Let the cake cool completely.
Melt chocolate in a bowl over a bain marie and brush it on the cake.
Mix Greek yogurt, elderflower juice and icing sugar together and spread the mass on top of the cake.
Decorate the cake with strawberries and blueberries.
