Danube wave with rhubarb
very easy
60 mins
60 mins
Ingredients
- 250 g Rhubarb
- 1 Vanilla pod
- 125 g vegan margarine
- 125 g Sugar
- 3 Eggs (size M)
- 3 TABLESPOONS Almond Drink
- 150 g Flour
- 50 g crushed almonds
- 1/2 package Baking Powder
- 1 TABLESPOON Cocoa powder
- 100 g Strawberries
- 75 g Strawberry Jam
- 300 ml Coconut Whipping Cream
- 1 package Cream stabiliser
- 1 package Vanillin sugar
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp white chocolate rolls to decorate
Directions
- 1
Wash and clean the rhubarb and cut it diagonally into 4 cm long pieces. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Cream margarine, sugar and vanilla pulp with the whisk of the hand mixer. Stir in eggs one after the other. Add 2 tablespoons almond drink. Mix flour, almonds and baking powder and stir in
- 2
Put half of the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Stir cocoa and 1 tbsp. almond drink into the remaining dough and spread carefully on the light-coloured dough. Spread the rhubarb pieces on the dough and press in a little. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes, remove from oven and let cool on a cake rack for about 1 hour
- 3
Wash, clean and chop the strawberries. Put the strawberries into a high mixing bowl and puree them. Warm the jam in a small pot and stir until smooth. Remove and let cool for a few minutes. Mix strawberry puree and jam. Whip the coconut whipping cream, cream setting agent and vanilla sugar with the whisks of the hand mixer until stiff. Add the strawberry mixture slowly. Spread the cream with a spoon in a wavy pattern over the cake and refrigerate for about 2 hours.
- 4
Decorate the cake with white chocolate rolls.
- 5
waiting time approx. 3 hours
Nutrition Facts
280 kcal
29 g
16 g
5 g
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