Rhubarb panna cotta cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and cold 3 tablespoons of water until stiff. Add 100 g sugar and salt. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the mixture and smooth it down. Bake in the preheated oven (electric cooker:175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Take out and let cool on a cake rack. For the compote clean and wash the rhubarb.

2. 2

   Cut 1 stick of rhubarb into approx. 5 cm long pieces. Cut the pieces lengthwise into slices. Cut the rest of the rhubarb diagonally into pieces about 1 cm wide. Put 100 ml juice and 25 g sugar in a pot, bring to the boil. Cook long rhubarb slices for 1-2 minutes, remove. Add the rhubarb pieces to the juice and cook for about 2 minutes. Take out 16 pieces. Mix starch with 50 ml juice until smooth. Stir into the boiling liquid and simmer for about 1 minute while stirring. Leave to cool. Remove the base from the pan and remove the baking paper. Cut the base in half horizontally once. Place a cake ring around the bottom cake base. Spread the compote over it and put it in a cool place. Cut the vanilla pod lengthwise and scrape out the pulp. Put vanilla pulp and pod, 75 g sugar and 200 g cream in a pot. Bring to the boil and simmer at low heat for about 5 minutes. Soak gelatine in cold water.

3. 3

   Remove the base from the pan and remove the baking paper. Cut the base in half horizontally once. Place a cake ring around the bottom cake base. Spread the compote over it and put it in a cool place. Cut the vanilla pod lengthwise and scrape out the pulp. Put vanilla pulp and pod, 75 g sugar and 200 g cream in a pot. Bring to the boil and simmer at low heat for about 5 minutes. Soak gelatine in cold water. Pour cream through a sieve, squeeze gelatine well and dissolve in the hot cream. Stir in the liqueur and let it cool down. Whip 250 g cream until stiff and fold into the cooled cream. Pour the cream cream onto the compote and smooth it down. Add the second cake layer. Chill for about 2 hours. Whip 250 g cream until stiff and let vanilla sugar trickle in. Cut the cake out of the ring and spread with the cream. Pour the rest of the cream into a piping bag with a star-shaped spout and spray the tuffs onto the cake. Decorate the cake with rhubarb and pistachios

4. 4

   Stir in the liqueur and let it cool down. Whip 250 g cream until stiff and fold into the cooled cream. Pour the cream cream onto the compote and smooth it down. Add the second cake layer. Chill for about 2 hours. Whip 250 g cream until stiff and let vanilla sugar trickle in. Cut the cake out of the ring and spread with the cream. Pour the rest of the cream into a piping bag with a star-shaped spout and spray the tuffs onto the cake. Decorate the cake with rhubarb and pistachios