Rhubarb biscuit slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, add sugar little by little. Finally stir in the egg yolks one after the other. Mix flour and starch, sieve over the egg mixture, add lemon zest and fold in with a whisk.

2. 2

   Line baking tray with baking paper, spread sponge cake mixture on top. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 10 minutes. Let the sponge cake cool down. Soak gelatine in cold water.

3. 3

   In the meantime, clean and wash the rhubarb. Set aside a piece of about 10 cm for decorating. Cut the rest of the rhubarb into pieces of about 1 cm. Bring 1/4 litre water to the boil in a pot. Cook the rhubarb cubes for 1-2 minutes.

4. 4

   Remove from heat and stir in 100 g sugar and vanillin sugar. Squeeze the gelatine and dissolve in the hot rhubarb and stir in. Let it cool down. Lift the sponge cake base off the tray. Remove the baking paper.

5. 5

   Cut the sponge in half crosswise and place one half on a tray or plate. Fold a stable edge out of aluminium foil and place around the bottom. As soon as the rhubarb begins to set, spread it on the prepared base and smooth it down.

6. 6

   Place the second sponge cake plate on top and press down gently. Chill for about 1 hour. Loosen the aluminium edge and cut the filled sponge cake into 10 slices (approx. 5x10 cm) with an electric knife.

7. 7

   Whip the cream until stiff and allow the remaining sugar to trickle in. Cut the rhubarb back into thin slices. Fill cream into a piping bag with a star-shaped spout and decorate the slices thickly with cream and a slice of rhubarb.

8. 8

   Results in about 10 pieces.