Rhubarb Cake

0
Average: 0 (0 votes)
(0 votes)
Rhubarb Cake
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation

Ingredients

for
10
Ingredients
1 Springform pan (24 cm ⌀)
For the sponge cake
4 egg yolks
4 egg whites
125 grams sugar
1 packet Vanilla sugar
80 grams Pastry flour
60 grams cornstarch
1 teaspoon Baking powder
For the mascarpone cream
650 grams Mascarpone
200 grams Whipped cream
2 eggs
4 tablespoons powdered sugar
10 sheets white gelatin
For the rhubarb
650 grams Rhubarb
¼ liter water
juiced lemons
4 tablespoons sugar
3 tablespoons cornstarch
gelatin (4 sheets of each white and red)
How healthy are the main ingredients?
MascarponeRhubarbWhipped creamsugarsugaregg

Preparation steps

1.

For the sponge cake: Beat egg whites and gradually add vanilla sugar, beating. Whisk egg yolks and sugar until creamy. Combine cornstarch, flour, and baking powder, add to egg yolks. Fold in egg whites. Spread batter onto onto a lined with parchment paper baking tray and bake in preheated oven at 175°C (approximately 350°F) for 12-15 minutes. Invert onto a damp kitchen towel, remove baking paper and let cool.

2.

For the mascarpone cream; separate eggs. Whisk egg yolks with powdered sugar until fluffy. Gradually add mascarpone and mix until creamy. Beat egg whites until very stiff. Beat heavy cream until stiff and carefully fold into mascarpone cream. Fold in egg whites. Soak white gelatine in cold water and dissolve in a small saucepan on low heat. Add 3 tablespoons of mascarpone cream into gelatine, add remaining cream and refrigerate for 30 minutes. 

3.

For the rhubarb: soak red gelatine in cold water.

4.

Peel and trim rhubarb, cut into bite-sized pieces. Combine rhubarb with water, sugar and lemon juice in a saucepan, bring to a boil and simmer until rhubarb is soft but not falling apart. Remove from heat and let cool slightly. Squeeze gelatine and dissolve in about 3 tablespoons of warm rhubarb. Combine with remaining rhubarb and refrigerate for about 30 minutes. 

5.

Cut cake to fit springform pan. Line springform pan with cake on the bottom and sides. Fill with mascarpone cream and smooth. Spread with rhubarb and smooth. Refrigerate. Serve.