Cardinal cuts with rhubarb cream

Name: Cardinal cuts with rhubarb cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 1 kg Rhubarb; 100 g + 200 g + 50 g sugar; 7 Eggs (Gr. M); 7-10 Tbsp Salt; 50 g Flour; 6 sheets white gelatine; 200 g Schmand; 5 TABLESPOONS Elderflower syrup; 200 g Whipped cream; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
not easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

1 kg Rhubarb
100 g + 200 g + 50 g sugar
7 Eggs (Gr. M)
7-10 Tbsp Salt
50 g Flour
6 sheets white gelatine
200 g Schmand
5 TABLESPOONS Elderflower syrup
200 g Whipped cream
7-10 Tbsp Icing sugar
baking paper

Directions

1
Clean, wash and chop the rhubarb. Caramelise 100 g sugar in a pot. Add rhubarb and 100 ml hot water. Bring to the boil and simmer over a high heat for 6-8 minutes until the rhubarb is soft and almost completely crumbled.
2
Sweeten the compote if necessary. Let it cool down.
3
Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate 5 eggs. For the meringue, beat the egg whites until very stiff, gradually adding 1 pinch of salt and 200 g sugar. For the sponge mixture, white-cream egg yolk, 2 eggs and 50 g sugar.
4
Sift the flour over it and carefully fold it in. Pour both masses into a piping bag with a very large perforated spout.
5
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Spray 6 strips of meringue lengthwise onto the baking tray, leaving approx. 2 cm free between each strip. Spray the spaces between the strips with meringue, leaving a gap in the middle of the baking tray.
6
Bake in a hot oven for 25-30 minutes until the pastry is lightly browned. Let them cool down. Carefully turn meringue biscuit plates over onto a second piece of baking paper. Peel off the baking parchment.
7
Turn the plates over again using the baking paper.
8
For the cream, soak gelatine in cold water and weigh 350 g rhubarb compote. Mix with sour cream and syrup. Squeeze the gelatine, dissolve at low heat. Stir 2-3 tablespoons of cream into the gelatine, then stir everything into the rest of the cream.
9
Cold. Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream.
10
Immediately spread the cream smooth on a meringue biscuit plate. Place the second meringue biscuit platter on top. Whip the excess baking paper over the cake. Chill for about 2 hours.
11
Cut the cake into about 10 slices. Dust with icing sugar and serve with the remaining compote.