Rhubarb cake

Name: Rhubarb cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 3 Eggs (size M); 300 g + 4 tablespoons sugar; 2 packages Vanillin sugar; 100 g Flour; 1 Msp baking powder; 1 kg Rhubarb; 1 package Pudding powder "Vanilla Flavor"; 3 TABLESPOONS Milk; 12 sheets white gelatine; 1 l Buttermilk; 250 g Whipped cream; 4 TABLESPOONS Rhubarb Jam; 7-10 Tbsp garnish with lemon balm; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

3 Eggs (size M)
300 g + 4 tablespoons sugar
2 packages Vanillin sugar
100 g Flour
1 Msp baking powder
1 kg Rhubarb
1 package Pudding powder "Vanilla Flavor"
3 TABLESPOONS Milk
12 sheets white gelatine
1 l Buttermilk
250 g Whipped cream
4 TABLESPOONS Rhubarb Jam
7-10 Tbsp garnish with lemon balm
baking paper

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar and 1 packet of vanilla sugar. Fold in the egg yolk. Sift the flour and baking powder and fold into the dough. Line the bottom of the springform pan with baking paper. Pour in the dough and bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Loosen the rim and let the cake cool down on a grid.
2
In the meantime clean, wash and dice the rhubarb. Put the rhubarb, 100 ml water and the rest of the sugar in a pot and simmer for 8-10 minutes until the rhubarb is soft. Mix pudding powder and milk and thicken the compote with it. Leave to cool a little. Remove baking paper from the cake base. Clean the springform pan and put the base back in. Smooth the compote on top and put it in a cool place for about 1/2 hour. Soak the gelatine in cold water. Mix buttermilk, 4 tablespoons of sugar and 1 packet of vanilla sugar. Whip 150 g cream until stiff. Squeeze the gelatine, dissolve over low heat. Stir in some buttermilk and mix with the rest of the buttermilk. Put it in a cold place.
3
Soak the gelatine in cold water. Mix buttermilk, 4 tablespoons of sugar and 1 packet of vanilla sugar. Whip 150 g cream until stiff. Squeeze the gelatine, dissolve over low heat. Stir in some buttermilk and mix with the rest of the buttermilk. Put it in a cold place. As soon as the cream starts to gel, fold in the cream and spread on the compote. Put it in a cool place overnight. Take the cake out of the tin and put it on a plate. Whip the rest of the cream and fill into a piping bag with a star-shaped spout. Decorate the cake surface with tuffs. Stir the jam until smooth and place the stains on the cake. Decorate as desired with lemon balm
4
As soon as the cream starts to gel, fold in the cream and spread on the compote. Put it in a cool place overnight. Take the cake out of the tin and put it on a plate. Whip the rest of the cream and fill into a piping bag with a star-shaped spout. Decorate the cake surface with tuffs. Stir the jam until smooth and place the stains on the cake. Decorate as desired with lemon balm