Snow mousse cake with rhubarb

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Cream fat, salt, 1 packet of vanilla sugar and 125 g sugar with the whisks of the hand mixer. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Grease a springform pan (26 cm Ø). Add half of the dough and smooth it down

2. 2

   Beat 2 egg whites with the whisks of the hand mixer until stiff, pour in 100 g sugar. Spread the beaten egg whites loosely on the dough. Sprinkle 20 g almonds over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven, place on a cake rack, carefully remove from the edge of the springform pan and allow to cool. 3. Beat 2 egg whites until stiff, pour in 100 g sugar. Fill the rest of the dough, beaten egg whites and almonds into the tin and bake. Let it cool down

3. 3

   In the meantime, clean, wash and cut the rhubarb into small pieces. Put 100 ml water, 50-75 g sugar and rhubarb in a pot, bring to the boil, cover and simmer for about 5 minutes. Stir pudding powder and 4 tbsp. water until smooth, stir into the boiling rhubarb, bring to the boil again and simmer for about 1 minute, stirring continuously. Let cool off

4. 4

   Place a cake base on a cake plate, spread warm groats evenly on top, chill

5. 5

   Whip the cream until stiff, pour in 2 sachets of vanillin sugar. Spread the cream on the cooled groats, place the second cake base on top and dust with icing sugar

6. 6

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
430 kcal

CARBS
48 g

FATS
24 g

PROTEINS
6 g