Rhubarb-strawberry cake with vanilla quark

Name: Rhubarb-strawberry cake with vanilla quark
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Eggs (size M); 7-10 Tbsp Salt; 80 g Sugar; 30 g Flour; 30 g Cornstarch; 1 knife tip Baking Powder; baking paper; 750 g Rhubarb; 100 g Sugar; 250 g Strawberries; 1 Cinnamon stick; 80 g Cornstarch; 500 g Cream curd; 7-10 Tbsp scraped pulp from 1 vanilla pod; 2 packages Vanillin sugar; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 100 g Whipped cream; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Peppermint

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Eggs (size M)
7-10 Tbsp Salt
80 g Sugar
30 g Flour
30 g Cornstarch
1 knife tip Baking Powder
baking paper
750 g Rhubarb
100 g Sugar
250 g Strawberries
1 Cinnamon stick
80 g Cornstarch
500 g Cream curd
7-10 Tbsp scraped pulp from 1 vanilla pod
2 packages Vanillin sugar
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
100 g Whipped cream
2 TABLESPOONS flaked almonds
7-10 Tbsp Peppermint

Directions

1
For the base, beat the eggs and two tablespoons of cold water for five minutes until fluffy. Add salt and sugar. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in. Fill the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for ten to twelve minutes, cover after five minutes. Remove the sponge cake base from the mould and let it cool down on a cake rack.
2
In the meantime, wash, clean and cut the rhubarb into pieces. Mix with the sugar and leave to stand for 20 minutes. Wash, clean and chop the strawberries, except for four pieces for decoration. Add the cinnamon stick to the rhubarb, bring to the boil and steam over a mild heat for ten minutes. Stir the starch and a little cold water until smooth and add to the compote. Bring to the boil again while stirring. Add strawberries. Remove the cinnamon stick. Place a springform pan rim around the bottom. Spread the compote on top and let it get firm. Mix quark, vanilla pulp, vanilla sugar, lemon juice and lemon zest.
3
Add strawberries. Remove the cinnamon stick. Place a springform pan rim around the bottom. Spread the compote on top and let it get firm. Mix quark, vanilla pulp, vanilla sugar, lemon juice and lemon zest. Whip cream until stiff and fold in. Spread the quark mixture cloudy on the compote. Roast almond flakes in a pan without fat until golden brown. Sprinkle the cake with it. Decorate with remaining strawberries and mint leaves. Makes twelve pieces
4
Whip cream until stiff and fold in. Spread the quark mixture cloudy on the compote. Roast almond flakes in a pan without fat until golden brown. Sprinkle the cake with it. Decorate with remaining strawberries and mint leaves. Makes twelve pieces