Rhubarb-vanilla tart

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 175 g Sugar
  • 2 packages Bourbon vanilla sugar
  • 75 g Flour
  • 50 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 500 g Rhubarb
  • 125 ml Sour cherry nectar
  • 3 sheets Gelatine
  • 200 g Schmand
  • 400 g Whipped cream
  • 1 TABLESPOON crushed pistachio kernels
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, add 100 g sugar and 1 sachet of vanilla sugar. Fold in egg yolks one after the other. Mix flour, 25 g starch and baking powder, sieve onto the egg mixture and fold in

  2. 2

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes, remove from oven and let cool down for at least 2 hours

  3. 3

    Clean, wash and cut the rhubarb into small pieces. Bring the nectar and 25 g sugar to the boil in a pot, add the rhubarb. Cover and simmer for 3-4 minutes. Stir approx. 25 g starch with 2-3 tbsp. water until smooth. Pour into the rhubarb while stirring, bring to the boil again and simmer for 1 minute, remove from heat

  4. 4

    Remove the base from the mould and cut in half horizontally. Place a cake ring around the lower cake base and spread rhubarb compote on top. Cover with the second cake base, let it set overnight

  5. 5

    Remove the cake from the ring. Soak the gelatine in cold water. Mix the sour cream, 1 packet of vanilla sugar and 50 g of sugar. Whip the cream until stiff. Squeeze the gelatine, dissolve, stir in 2-3 tbsp. sour cream, stir into the remaining sour cream. Fold in the cream. Spread the sour cream loosely on the cake, chill for about 1 hour. Sprinkle the pistachios over the cake

  6. 6

    waiting time approx. 15 hours

  7. 7

    Picture 02: Ground pistachios on the edge of the sour cream

Nutrition Facts

KCAL
210 kcal
CARBS
20 g
FATS
13 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesSpringCake