Rhubarb cream cake

Name: Rhubarb cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 4 Eggs (size M); 1 pinch Salt; 225 g Sugar; 1 package Vanillin sugar; 125 g Flour; 1 coated Tsp Baking Powder; 75 g Coconut flake; 450 g Rhubarb; 10 sheets Gelatine; 500 g Strawberries; 300 g Whole milk yoghurt; 400 g Whipped cream; 7-10 Tbsp chopped pistachio kernels and coconut chips; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

4 Eggs (size M)
1 pinch Salt
225 g Sugar
1 package Vanillin sugar
125 g Flour
1 coated Tsp Baking Powder
75 g Coconut flake
450 g Rhubarb
10 sheets Gelatine
500 g Strawberries
300 g Whole milk yoghurt
400 g Whipped cream
7-10 Tbsp chopped pistachio kernels and coconut chips
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, adding salt, 125 g sugar and vanillin sugar. Stir in egg yolk. Mix flour, baking powder and coconut flakes. Fold into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let cool on a cake rack. Clean, wash and slice the rhubarb (300 g rhubarb should be net). Put them in a pot with 100 g sugar and 100 ml water. Cover and cook for 3-4 minutes. Drain on a sieve, collect the stock and let it cool down. Soak gelatine in cold water. Wash, clean and puree 350 strawberries. Mix with yoghurt and stock. Squeeze the gelatine, dissolve at low heat. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Whip 200 g cream until stiff and fold in. Cut the base in half horizontally once. Place a cake ring around the lower cake base.
3
Wash, clean and puree 350 strawberries. Mix with yoghurt and stock. Squeeze the gelatine, dissolve at low heat. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Whip 200 g cream until stiff and fold in. Cut the base in half horizontally once. Place a cake ring around the lower cake base. Spread about half of the cream on the cake base and smooth it down. Spread the rhubarb on top, except for a little bit for decoration. Spread the rest of the cream on top and smooth it down. Place the top layer on top and chill for 3 hours. Wash, clean and slice 150 g strawberries. Whip 200 g cream until stiff and spread on the cake. Decorate with strawberries, rhubarb set aside, pistachios and coconut chips
4
Spread about half of the cream on the cake base and smooth it down. Spread the rhubarb on top, except for a little bit for decoration. Spread the rest of the cream on top and smooth it down. Place the top layer on top and chill for 3 hours. Wash, clean and slice 150 g strawberries. Whip 200 g cream until stiff and spread on the cake. Decorate with strawberries, rhubarb set aside, pistachios and coconut chips
5
waiting time approx. 4 hours