Marbled rhubarb-mascarpone cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon cold water until stiff. Add 75 g sugar and vanillin sugar to the mixture. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 25 minutes. Let it cool down. Clean, wash and cut the rhubarb into pieces. Boil 200 ml water, rhubarb and 75 g sugar. Let simmer for 2-3 minutes. In the meantime stir sauce powder and 3 tablespoons of water until smooth, stir into the boiling rhubarb and bring to the boil again. Set aside and let cool down a little. In the meantime, cover the sponge cake with a cake ring. Soak the gelatine. Mix mascarpone, yoghurt and 60 g sugar.

3. 3

   Let simmer for 2-3 minutes. In the meantime stir sauce powder and 3 tablespoons of water until smooth, stir into the boiling rhubarb and bring to the boil again. Set aside and let cool down a little. In the meantime, cover the sponge cake with a cake ring. Soak the gelatine. Mix mascarpone, yoghurt and 60 g sugar. Squeeze the gelatine, dissolve it and gradually stir it into the mascarpone mixture. Pour the mixture onto the sponge cake. Spoon the compote onto it with a tablespoon and draw streaks with a fork. Chill the cake for at least 1 hour. Remove the cake ring from the cake and decorate all around with amarettinis

4. 4

   Squeeze the gelatine, dissolve it and gradually stir it into the mascarpone mixture. Pour the mixture onto the sponge cake. Spoon the compote onto it with a tablespoon and draw streaks with a fork. Chill the cake for at least 1 hour. Remove the cake ring from the cake and decorate all around with amarettinis