Rhubarb box cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Gradually add sugar. Stir in egg yolk and lemon peel. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely.

2. 2

   Spread on a good half of a baking tray lined with baking paper (approx. 30 x 23 cm). Line the open side with aluminium foil folded several times. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes.

3. 3

   Turn onto a tea towel sprinkled with sugar. Peel off baking paper and let the sponge cake cool down. Soak the gelatine. Clean, wash and slice rhubarb diagonally. Mix rhubarb and sugar (except for one tablespoon) in a pot and let it stand covered for about 1 hour.

4. 4

   Bring the rhubarb to the boil and remove some pieces for decoration. Simmer the rest of the rhubarb for 2-3 minutes until it partially falls apart. Pour into a bowl. Squeeze the gelatine and stir in. Chill for about 2 hours until the compote starts to gel.

5. 5

   Place a box cake tin (30 cm long) as a template on the sponge cake. Cut a base and a lid. Line the bottom of the mould with baking paper and place the narrower sponge cake plate on top.

6. 6

   Drain the apricots on a sieve. Whip 350 g cream and vanillin sugar until stiff. Stir into the compote and pour into the mould. Press the apricots with the round side into the cream. Cover with the second sponge cake plate and put in a cool place overnight.

7. 7

   Remove the cake from the edge of the mould and turn it over. Whip the rest of the cream and sugar until stiff and place in a piping bag with star-shaped spout. Decorate cake with cream bows, remaining rhubarb pieces and lemon balm.

8. 8

   Keep cool until serving. Makes about 15 slices.