Snow mousse cake with rhubarb

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Scrape out the pulp from half a vanilla pod. Cream fat, salt, 1 pinch of vanilla pulp and 125 g sugar with the whisk 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).

2. 2

   Add half of the dough and smooth it down. 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. 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. In the meantime, clean and wash the rhubarb and cut it 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.

3. 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. In the meantime, clean and wash the rhubarb and cut it 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 cornflour, approx. 3 pinches of vanilla pulp and 4 tbsp. water until smooth, stir into the boiling rhubarb, bring to the boil again and simmer for approx. 1 minute while stirring. Let cool off. Place a cake base on a cake plate, spread warm groats evenly on top, chill. Whip the cream until stiff, fold in the remaining vanilla pulp. Spread the cream on the cooled groats, place the second cake base on top and dust with icing sugar

4. 4

   Stir cornflour, approx. 3 pinches of vanilla pulp and 4 tbsp. water until smooth, stir into the boiling rhubarb, bring to the boil again and simmer for approx. 1 minute while stirring. Let cool off. Place a cake base on a cake plate, spread warm groats evenly on top, chill. Whip the cream until stiff, fold in the remaining vanilla pulp. Spread the cream on the cooled groats, place the second cake base on top and dust with icing sugar

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
430 kcal

CARBS
48 g

FATS
24 g

PROTEINS
6 g