Rhubarb cake

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 300 g Sugar
  • 4 packages Vanillin sugar
  • 100 g Flour
  • 1 Msp baking powder
  • 1 kg Rhubarb
  • 1 package Pudding powder "Vanilla Flavor"
  • 3 TABLESPOONS Milk
  • 2 packages white gelatin powder
  • 2 (200 g each) Cup of buttermilk dessert "Apple-Vanilla Flavor" e.g. by Hansano
  • 200 g Schmand
  • 250 g Edible curd
  • 400 g Whipped cream
  • 4 TABLESPOONS Rhubarb Jam
  • 7-10 Tbsp garnish with lemon balm
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar and vanillin sugar. Fold in the egg yolk. Sieve 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. 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. Remove baking paper from the cake base. Clean the springform pan and put the base back in. Smooth the compote over it and put it in a cool place. Soak the gelatine in 12 tablespoons of cold water for 10 minutes. Mix buttermilk dessert, sour cream, quark and remaining vanilla sugar. Whip 300 g cream until stiff. Dissolve the gelatine at low heat. Stir in some cream and mix with the rest of the cream. Put it in a cool place.

  3. 3

    Soak the gelatine in 12 tablespoons of cold water for 10 minutes. Mix buttermilk dessert, sour cream, quark and remaining vanilla sugar. Whip 300 g cream until stiff. Dissolve the gelatine at low heat. Stir in some cream and mix with the rest of the cream. Put it in a cool 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. 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

Nutrition Facts

KCAL
280 kcal
CARBS
33 g
FATS
13 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes