Strawberry Tart IIII

Cook time: 0 min.
Servings: 8

Ingredients for Strawberry Tart IIII

1	tbsp	Sugar
1½	dl	Canola oil
150	g	Wheat flour
150	g	Strawberries washed the verge and cut into quarter
2		Eggs
2	tsp	Baking soda
200	g	Help support sugar
50	g	Desiccated coconut
50	g	Almond flakes

Instructions for Strawberry Tart IIII

To prepare the Strawberry Tart IIII recipe, please follow these instructions:

turn on the oven at 190 grammes or 170 gr by hot air.

eggs and sugar whipped thick and frothy "and without the crunch". the oil is whipped in in a thin beam and ends with 1-2 my whipping. put hand mixer or whips away and use a rørepind or ladle to finalise the dough-too much flour makes the dough with heavy whipping.

mix coconut flakes, wheat flour and baking soda and flip it into the dough with a light hand with the shared strawberries.

got dough in a springform approx. 23 cm. in diameter lined with wax paper and sprinkle the top with almond flakes and powdered sugar.

set the cake in the oven and Bake 30-40 minutes. try with a toothpick if the cake is baked. do not hang anything dough by. If the cake gets too dark so put a paragraph smørrebrød paper on.

The cake is very yummy as freshly baked and can be kept for several days in a sealed plastic bag without being dry. If you want it can be served with whipped cream. Bon appétit.

Tips:
Other fresh berries in small pieces or pineapple pieces from canned or about 4 tablespoons. Apricot porridge is also good fill