Marbled rhubarb tart

Name: Marbled rhubarb tart
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 4 Eggs (size M); 200 g Sugar; 200 g Flour; 1/2 package Baking Powder; 500 g Rhubarb; 400 ml Cherry nectar; 1 package Pudding powder "Vanilla Flavor"; 2 sheets Gelatine; 200 g Double cream cream cheese; 250 g Mascarpone; 2 packages Vanillin sugar; 350 g Whipped cream; 1 TABLESPOON red sugar; 1 TABLESPOON pink candy hearts; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

4 Eggs (size M)
200 g Sugar
200 g Flour
1/2 package Baking Powder
500 g Rhubarb
400 ml Cherry nectar
1 package Pudding powder "Vanilla Flavor"
2 sheets Gelatine
200 g Double cream cream cheese
250 g Mascarpone
2 packages Vanillin sugar
350 g Whipped cream
1 TABLESPOON red sugar
1 TABLESPOON pink candy hearts
baking paper

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff, adding 150 g of sugar. Stir in egg yolk. Mix flour and baking powder, sieve on top and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the buiskuit mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 25-30 minutes.
2
Remove the sponge cake from the oven, remove from the edge and allow to cool on a cake rack. In the meantime, clean, wash and cut the rhubarb into pieces. Bring the rhubarb and 200 ml cherry nectar (up to 3 tablespoons) to the boil. Mix 3 tablespoons of cherry nectar, pudding powder and 50 g sugar. Stir into the cherry nectar and boil for 1 minute. Cut the sponge cake base in half horizontally. Place the cake ring around the bottom cake base. Spread the rhubarb compote evenly on top. Place the second cake base on top and chill for 1 hour. Soak, squeeze and dissolve the gelatine. Mix with the remaining cherry nectar and chill. Mix cream cheese, mascarpone, 1 packet of vanilla sugar and cherry jelly, up to 4 tablespoons. Whip 250 g whipped cream until stiff and fold in.
3
Place the cake ring around the bottom cake base. Spread the rhubarb compote evenly on top. Place the second cake base on top and chill for 1 hour. Soak, squeeze and dissolve the gelatine. Mix with the remaining cherry nectar and chill. Mix cream cheese, mascarpone, 1 packet of vanilla sugar and cherry jelly, up to 4 tablespoons. Whip 250 g whipped cream until stiff and fold in. Spread the cake with the cream in a wavy pattern. Spread the rest of the cherry jelly in patches. Chill the cake for 2 hours. Whip 100 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Pour the cream into a piping bag with a star-shaped spout and squirt small tuffs onto the cake. Decorate with red sugar and pink sugar hearts
4
Spread the cake with the cream in a wavy pattern. Spread the rest of the cherry jelly in patches. Chill the cake for 2 hours. Whip 100 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Pour the cream into a piping bag with a star-shaped spout and squirt small tuffs onto the cake. Decorate with red sugar and pink sugar hearts
5
waiting time approx. 2 hours