Cooking spoon rhubarb-lemon cake

Name: Cooking spoon rhubarb-lemon cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 Organic Lemon; 1 package (430 g) Baking mix lemon cake; 100 g Whipped cream; 100 g Buttermilk; 3 Eggs (size M); 700 g Rhubarb; 400 ml + 5 tablespoons rhubarb nectar; 4 TABLESPOONS + 100 g sugar; 40 g Cornstarch; 400 g Schmand; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 1 Disposable piping bag

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 Organic Lemon
1 package (430 g) Baking mix lemon cake
100 g Whipped cream
100 g Buttermilk
3 Eggs (size M)
700 g Rhubarb
400 ml + 5 tablespoons rhubarb nectar
4 TABLESPOONS + 100 g sugar
40 g Cornstarch
400 g Schmand
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
1 Disposable piping bag

Directions

1
Wash the lemon hot, grate dry and grate the peel thinly. Set aside about 1/4 lemon peel for decoration. Halve lemon and squeeze juice from 1/2 lemon. Use the rest of the lemon for other purposes.
2
Pour the baking mixture into a mixing bowl. Add the cream, buttermilk, eggs, lemon juice and zest and mix with the whisks of the hand mixer for a short time at the lowest setting, then at the highest setting for about 3 minutes to form a dough.
3
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-50 minutes.
4
If necessary, cover the cake with foil after about 35 minutes.
5
Meanwhile wash and clean the rhubarb and cut it into small pieces. Bring 400 ml juice and 4 tablespoons sugar to the boil. Stir starch and 5 tbsp. rhubarb juice until smooth. Stir into the boiling juice, bring to the boil and simmer for 1-2 minutes while stirring.
6
Add the rhubarb, bring to the boil and simmer for 3-4 minutes until the rhubarb falls apart. Remove from the heat, pour into a bowl and allow to cool (lukewarm) for about 40 minutes.
7
Take the cake out of the oven and let it cool down on a cake rack for about 10 minutes. Use a spoon handle to pierce holes in the cake close together up to the bottom of the mould. Pour the rhubarb compote into a piping bag.
8
Cut off a small corner and fill dough holes with compote. Let the cake cool down for about 2 hours.
9
Whip the sour cream and 100 g sugar with the whisk of the hand mixer. Spread the sour cream loosely over the cake with a spoon. Refrigerate again for about 30 minutes, decorate with lemon peel and cut into pieces.