Lemon mousse tart with rhubarb

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 7-10 Tbsp Oil
  • 200 g whole almonds (with skin)
  • 150 g white chocolate
  • 50 g Butter
  • 6 sheets Gelatine
  • 7-10 Tbsp 1 1⁄2 Organic lemons
  • 3 eggs + 3 egg yolks (Gr. M)
  • 300 g Whipped cream
  • 135 g + 1 tablespoon of sugar
  • 1 package Vanilla sugar
  • 250 g Rhubarb
  • 1⁄8 l Cherry nectar
  • 1⁄2 Tsp Cornstarch

Directions

  1. 1

    Brush the bottom of a springform pan (26 cm Ø) well with oil. Roast the almonds in a pan without fat. Remove and chop finely. Chop the chocolate and melt with the butter in a hot water bath.

  2. 2

    Stir the almonds into the chocolate mixture. Pour the mixture into the mould and press it evenly into a base. Chill for 15-20 minutes.

  3. 3

    Soak gelatine in cold water for at least 5 minutes. Wash the lemons hot, dry and finely grate the peel. Squeeze the lemons. Separate whole eggs. Beat egg whites until stiff, chill.

  4. 4

    Whip cream until stiff, also refrigerate.

  5. 5

    Mix all egg yolks, 135 g sugar and vanilla sugar with the whisks of the mixer for about 5 minutes until creamy. Stir in lemon peel and lemon juice. Squeeze the gelatine, dissolve carefully in a small pot at very low heat.

  6. 6

    Stir 3-4 tbsp. lemon cream into the gelatine. Then stir everything into the rest of the cream. Fold cream first, then beaten egg white into the lemon cream. Spread loosely with a spoon on the chocolate-almond base.

  7. 7

    Chill the cake for at least 4 hours.

  8. 8

    In the meantime clean and wash the rhubarb and cut it into pieces of about 3 cm length. Boil up cherry nectar and 1 tablespoon sugar. Stir starch and 1 tbsp. water until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute.

  9. 9

    Add rhubarb, bring to the boil again and simmer for 2-3 minutes. Remove from the heat and allow to cool. Just before serving, spread the rhubarb compote on the cake.

Nutrition Facts

KCAL
380 kcal
CARBS
24 g
FATS
27 g
PROTEINS
7 g