Rhubarb-Amaretto cake

Name: Rhubarb-Amaretto cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 3 eggs + 4 fresh egg yolks (size M); 7-10 Tbsp Salt; 150 g + 100 g + 50 g + 50 g sugar; 65 g Flour; 65 g Cornstarch; 1 coated Tsp Baking Powder; 2 (20 g) easy go. tablespoons + some cocoa; 15 sheets white gelatine; 1 kg Rhubarb (cleaned 750 g); 4 TABLESPOONS Grenadine syrup; 1 TABLESPOON Lemon juice; 1 knife tip Cinnamon; 1/4 l Rosé wine; 100 g mixed almonds; 1/4 l Milk; 6 TABLESPOONS Amaretto liqueur; 500 g + 400 g whipped cream; 40–50 g Dark chocolate rasp

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
3 eggs + 4 fresh egg yolks (size M)
7-10 Tbsp Salt
150 g + 100 g + 50 g + 50 g sugar
65 g Flour
65 g Cornstarch
1 coated Tsp Baking Powder
2 (20 g) easy go. tablespoons + some cocoa
15 sheets white gelatine
1 kg Rhubarb (cleaned 750 g)
4 TABLESPOONS Grenadine syrup
1 TABLESPOON Lemon juice
1 knife tip Cinnamon
1/4 l Rosé wine
100 g mixed almonds
1/4 l Milk
6 TABLESPOONS Amaretto liqueur
500 g + 400 g whipped cream
40–50 g Dark chocolate rasp

Directions

1
Grease the bottom of the springform pan (26 cm Ø). Separate 3 eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, pour in 150 g sugar. Stir in 3 egg yolks. Sift flour, starch, baking powder and 2 tbsp. cocoa on top and fold in.
2
Paint into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 20 minutes. Let it cool down.
3
Soak 9 gelatine leaves in cold water. Clean, wash and chop the rhubarb. Boil up with syrup, lemon, 100 g sugar and cinnamon and simmer for about 3 minutes. Drain the rhubarb and collect the juice.
4
Fill up to 1/2 l with wine, warm up. Squeeze the gelatine, dissolve in it. Put it in a cold place.
5
Soak 6 sheets of gelatine in cold water. Stir 4 egg yolks and 50 g sugar until creamy. Roast the almonds. Remove from heat, add milk and 50 g sugar. Bring to the boil and sieve. Squeeze the gelatine and dissolve in the hot milk.
6
Gradually stir into the egg yolk mixture. Stir in the Amaretto and chill.
7
Cut the sponge once. Place a cake ring around 1 base. Cut off a 5 cm wide ring 2x from the 2nd base. Crumble the rest of the sponge cake. Whip 500 g cream until stiff. When the almond cream starts to gel, fold in.
8
When the rhubarb juice begins to gel, fold in the rhubarb.
9
Spread 1/3 cream on the floor. Place a large ring on top. Fill with half of the compote, spread with 1/3 of the cream. Sprinkle with crumbs. Put a small ring on top. Spread the rest of the compote around the ring and in the middle.
10
Spread with the rest of the cream. Leave to cool for at least 4 hours. Whip 400 g cream until stiff, spread 2/3 of the cake on top. Decorate with cocoa, shavings and cream tuffs.