Cardinal cuts with rhubarb cream

Bo Carpenter
not easy
5 1
105 mins
105 mins


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


  1. 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. 2

    Sweeten the compote if necessary. Let it cool down.

  3. 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. 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. 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. 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. 7

    Turn the plates over again using the baking paper.

  8. 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. 9

    Cold. Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream.

  10. 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. 11

    Cut the cake into about 10 slices. Dust with icing sugar and serve with the remaining compote.

Nutrition Facts

360 kcal
43 g
16 g
8 g