Rhubarb Cream Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 340 kcal | (16 %) | ||
| Protein | 5.5 g | (6 %) | ||
| Fat | 19.7 g | (17 %) | ||
| Carbohydrates | 35 g | (23 %) |
Ingredients
- For the batter
- 2 eggs
- 100 grams sugar
- 1 packet Vanilla sugar
- 2 Tbsps hot water
- 75 grams Pastry flour
- 50 grams cornstarch
- 1 teaspoon Baking powder
- For the filling
- 500 grams Rhubarb
- 50 grams sugar
- 1 packet Glaze (red)
- 200 milliliters Apple juice
- For the cream
- 6 sheets clear gelatin
- 250 grams Cream quark (40% fat)
- 50 grams powdered sugar (sifted)
- 500 milliliters Whipped cream
- 2 packets Vanilla sugar
- For the topping
- 50 grams Red currant jelly
- 1 Tbsp water
- 150 milliliters Whipped cream
- 1 packet whipped cream stabilizer
Preparation steps
For the batter: Separate eggs. Beat egg whites with 1/3 sugar until stiff. Beat egg yolks until frothy with remaining sugar, vanilla sugar and water. Fold in egg whites. Combine flour, cornstarch and baking powder and fold into egg mixture. Line the bottom of a springform pan with parchment paper. Pour in batter and bake in an oven preheated to 175°C (approximately 350°F) for 25-30 minutes. Remove and let cool for 10 minutes. Release from pan and let cool on a wire rack.
For the filling: Peel and chop rhubarb. Boil rhubarb, sugar and a few splashes of water. Remove some rhubarb for garnish.
Prepare glaze powder with apple juice as directed. Drain rhubarb and mix with glaze.
Cut cake in half horizontally to create 2 layers. Place the lower layer on a cake plate and add a cake ring. Spread with rhubarb filling and chill for 1 hour.
For the cream: Soak gelatin in cold water for 5 minutes. Combine quark and powdered sugar. Beat cream and vanilla sugar. Squeeze out gelatin and dissolve over medium heat. Quickly stir into quark, then fold into whipped cream.
Add the top layer of cake to the filling and press down lightly. Spread with cream and chill for 2-3 hours.
For the topping: Boil jelly over high heat with water for 1 minute, let cool slightly. Remove cake ring carefully. Brush cake with jelly. Beat cream and stabilizer until stiff. Pour into a piping bag and use to decorate cake, as desired. Serve garnished with rhubarb.
