Fruity Cream Cake
- For the batter
- 30 grams melted butter
- 3 eggs
- 1 pinch salt
- 150 grams sugar
- 50 grams ground almonds
- 50 grams Pastry flour
- For the filling
- 500 grams Rhubarb
- lemon juice
- 1 Tbsp Raspberry jelly
- 200 milliliters red Grape juice
- 3 Tbsps sugar
- 1 packet Pudding mix
- 3 sheets white gelatin
- 200 grams Whipped cream
- 1 pkg whipped cream stabilizer
For the batter: Separate eggs. Beat egg whites with salt. Beat sugar and egg yolks until foamy. Then stir in almonds and flour and fold in melted butter and whites.
Line a heart-shaped baking pan with parchment paper. Pour in batter and bake in an oven preheated to 175°C (approximately 350°F) for about 30 minutes. Remove and let cool down.
For the filling: Soak gelatine in cold water.
Rinse rhubarb, peel and mince. Simmer rhubarb, lemon, raspberry jelly and 150 ml (approximately 5 ounces) grape juice for about 2 minutes. Combine sugar, pudding mix and remaining grape juice. Stir into rhubarb mixture, bring to a boil, remove from heat, let cool slightly and stir in squeezed gelatine. Chill until filling starts to gel.
Beat cream and stabilizer until stiff.
Cut cake in half horizontally. Place lowest layer on a cake plate and cover with filling. Top with remaining cake and chill.
For the decoration: Press apricot jam through a sieve, as needed, and coat cake surface with jam. Rinse and peel fruit. Julienne fruit and place on cake, as desired. Prepare pie glaze according to package instructions and drizzle onto fruit.
Top cake with cream, slice and serve.