Rhubarb cream cake

Name: Rhubarb cream cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 200 g Sugar; 1 pinch Salt; 125 g Flour; 1 TEASPOON Baking Powder; 1 TABLESPOON crushed almonds; 6 sheets white gelatine; 1 leaf red gelatine; 350 g Rhubarb (net = 300 g); 100 ml Cherry nectar; 1 Bottle of butter-vanilla flavor; 250 g Whole milk yoghurt; 200 g Whipped cream; 75 g flaked almonds; 7-10 Tbsp pink meringue spots and wafer rolls; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
200 g Sugar
1 pinch Salt
125 g Flour
1 TEASPOON Baking Powder
1 TABLESPOON crushed almonds
6 sheets white gelatine
1 leaf red gelatine
350 g Rhubarb (net = 300 g)
100 ml Cherry nectar
1 Bottle of butter-vanilla flavor
250 g Whole milk yoghurt
200 g Whipped cream
75 g flaked almonds
7-10 Tbsp pink meringue spots and wafer rolls
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, add 100 g sugar and salt. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve over the egg cream and fold in. Fold in ground almonds as well. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 17 minutes. Then let it cool down, remove from the tin, pull off the baking paper and cut through once horizontally. In the meantime soak gelatine in cold water. Clean, wash and cut the rhubarb into small pieces. Simmer in cherry nectar for 5 minutes. Dissolve 100 g sugar in it. Refine with butter-vanilla flavour, let cool lukewarm. Take 4 tablespoons of compote aside. Squeeze the gelatine well, dissolve the rest of the compote. Stir in yoghurt. Place a springform pan rim around the bottom. Spread 2/3 of the cream on the bottom. Place the second cake base on top.
3
Take 4 tablespoons of compote aside. Squeeze the gelatine well, dissolve the rest of the compote. Stir in yoghurt. Place a springform pan rim around the bottom. Spread 2/3 of the cream on the bottom. Place the second cake base on top. Whip the cream until stiff, immediately fold into the rest of the cream and spread. Chill for 1 hour. Roast the flaked almonds in a pan without fat, let cool down. Remove the cake from the springform pan rim. Decorate all around with flaked almonds. Spread the rest of the compote on the cake. Decorate with meringue spots, wafer rolls and flaked almonds
4
Whip the cream until stiff, immediately fold into the rest of the cream and spread. Chill for 1 hour. Roast the flaked almonds in a pan without fat, let cool down. Remove the cake from the springform pan rim. Decorate all around with flaked almonds. Spread the rest of the compote on the cake. Decorate with meringue spots, wafer rolls and flaked almonds
5
waiting time approx. 1 1/2 hours