Rhubarb yoghurt cream tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon of cold water until stiff, adding 75 g of sugar. Stir in egg yolk. Mix flour, starch and baking powder. Sift the flour onto the beaten egg white and fold in. Grease the bottom of a springform pan (26 cm Ø). Fill in sponge cake mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-25 minutes.

2. 2

   Meanwhile clean, wash and cut the rhubarb into pieces. Remove the sponge cake, remove from the edge and let it cool on a cake rack. Soak 6 sheets of gelatine in cold water. Halve the lemon, cut off 2 slices for decoration, then squeeze. Mix lemon yoghurt, lemon juice, vanillin sugar and 50 g sugar. Squeeze the gelatine and melt it in a small pot. Stir in 5 tablespoons of yoghurt, then stir into the remaining yoghurt. Chill the cream until it starts to gel (10-20 minutes). Whip the cream until stiff. Remove 4 tablespoons and fill into a piping bag with a small star-shaped spout. Fold the remaining cream into the cream. Place a cake ring around the sponge cake and pour in the cream. Chill the cake for at least 4 hours. In the meantime soak 2 sheets of gelatine in cold water. Bring 440 ml water to the boil.

3. 3

   Chill the cream until it starts to gel (10-20 minutes). Whip the cream until stiff. Remove 4 tablespoons and fill into a piping bag with a small star-shaped spout. Fold the remaining cream into the cream. Place a cake ring around the sponge cake and pour in the cream. Chill the cake for at least 4 hours. In the meantime soak 2 sheets of gelatine in cold water. Bring 440 ml water to the boil. Blanch the rhubarb pieces for 1-2 minutes, then scoop them out of the water and let them cool down on a large plate/plate. Mix 6 tablespoons of water, 75 g sugar and red fruit jelly powder until smooth and stir into the boiling water. Bring to the boil briefly and allow to cool for 5 minutes. Squeeze out and stir in the gelatine, then add the rhubarb and set aside. As soon as the compote is lukewarm and starts to gel, spread on the cream and put it back in the fridge. Cut lemon slices into corners. Decorate the cake with cream tuffs and lemon corners

4. 4

   Blanch the rhubarb pieces for 1-2 minutes, then scoop them out of the water and let them cool down on a large plate/plate. Mix 6 tablespoons of water, 75 g sugar and red fruit jelly powder until smooth and stir into the boiling water. Bring to the boil briefly and allow to cool for 5 minutes. Squeeze out and stir in the gelatine, then add the rhubarb and set aside. As soon as the compote is lukewarm and starts to gel, spread on the cream and put it back in the fridge. Cut lemon slices into corners. Decorate the cake with cream tuffs and lemon corners

5. 5

   4 1/2 hours waiting time