Rhubarb Yoghurt Slices

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs for the floor. Beat the egg whites and 2 tablespoons of water until stiff, adding 50 g sugar, salt and 1 sachet of vanilla sugar. Add egg yolks and stir in. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Line the fat pan of the oven (32 x 39 cm) with baking paper, cut in half with a rail made of aluminium foil. Put the mixture on one half, smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes, remove and let cool off. Clean, wash and cut the rhubarb into pieces. Bring nectar and rhubarb to the boil. Stir red fruit jelly powder and 6 tablespoons of water until smooth, stir into the rhubarb, bring to the boil. Stir in 125 g sugar and simmer for about 5 minutes. Pour into a bowl and let cool off. Soak gelatine in cold water. Mix yoghurt, 100 g sugar and 1 packet of vanilla sugar. Squeeze out the gelatine, dissolve and mix with 3-4 tablespoons of yoghurt. Stir into the rest of the yoghurt and leave to soak. Whip the cream until stiff and fold in when the yoghurt starts to gel.

3. 3

   Pour into a bowl and let cool off. Soak gelatine in cold water. Mix yoghurt, 100 g sugar and 1 packet of vanilla sugar. Squeeze out the gelatine, dissolve and mix with 3-4 tablespoons of yoghurt. Stir into the rest of the yoghurt and leave to soak. Whip the cream until stiff and fold in when the yoghurt starts to gel. Place a cake frame around the cake base. Spoon half of the yoghurt cream and half of the rhubarb groats onto the cake base, carefully pull through with a fork. Spread the rest of the cream and the groats over the cake and smooth it down. Leave to set in the fridge for 3-4 hours. Cut into pieces and sprinkle with pistachios

4. 4

   Place a cake frame around the cake base. Spoon half of the yoghurt cream and half of the rhubarb groats onto the cake base, carefully pull through with a fork. Spread the rest of the cream and the groats over the cake and smooth it down. Leave to set in the fridge for 3-4 hours. Cut into pieces and sprinkle with pistachios

5. 5

   4 1/2 hours waiting time

Nutrition Facts

KCAL
280 kcal

CARBS
37 g

FATS
11 g

PROTEINS
7 g