For the berry tart, first prepare the tart base.
For the cake base, beat the egg yolks, sugar, mineral water and oil until fluffy. Whip the egg whites together with the salt to a beaten egg white.
Mix the flour with the baking powder and cocoa powder, add the grated chocolate and stir into the yolk mixture alternately with the beaten egg whites.
Pour the batter into a buttered and floured cake pan and bake in a preheated oven at 180 degrees for about 45 minutes. Allow the cake to cool. Then cut in the middle.
For the cream, mix the yogurt with the sugar. Soak the gelatine in water, squeeze out and dissolve in the lemon juice. Carefully stir the gelatine into the yoghurt mixture.
Whip the cream until stiff and stir into the yogurt mixture together with the strawberries. Chill the cream for about 1/2 hour. Then fill the cake with it, reserving enough cream to brush the edge of the cake and the top with it.
Sprinkle the edge with grated chocolate shavings, and spread the sorted berries decoratively on the surface of the cake.
Serve the berry tart with whipped cream.
Preparation Tip:
The berry tart tastes best when you use fresh berries. Alternatively, you can also take frozen berries for it.
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