Rhubarb yoghurt cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease the springform pan (approx. 26 cm Ø). Separate the eggs. Cream fat, 125 g sugar, 1 vanilla sugar and 1 pinch of salt. Stir in the egg yolks one by one. Mix flour and baking powder and stir in briefly, alternating with the milk.

2. 2

   Spread half the dough into the mould. Beat the egg whites and 1 pinch of salt until stiff, adding 200 g icing sugar. Spread half of the beaten egg white slightly wavy on the dough, leaving about 2 cm free around the edge.

3. 3

   Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 30 minutes. Cool down. Bake a 2nd base from the remaining dough and beaten egg white in the same way.

4. 4

   Clean, wash and slice the rhubarb. Mix rhubarb slices (600 g), 125 g sugar and cherry nectar in a pot and bring to the boil while stirring. Simmer the rhubarb slices for about 4 minutes until they start to crumble.

5. 5

   Let the compote cool down.

6. 6

   Soak gelatine in cold water. Mix yoghurt, 50 g sugar and 2 vanillin sugars. Squeeze the gelatine, dissolve over low heat. Stir in 2-3 tbsp. yoghurt, then stir into the remaining yoghurt.

7. 7

   Stir in rhubarb compote. Chill until the rhubarb cream begins to gel (takes approx. 10 minutes to approx. 45 minutes depending on the variety).

8. 8

   Whip the cream until stiff, fold into the cream. Close the cake ring around a cake base. Spread the cream on top. Place the 2nd cake base on top. Chill for about 4 hours. Dust with some icing sugar.

Nutrition Facts

KCAL
310 kcal

CARBS
42 g

FATS
13 g

PROTEINS
5 g