Sponge Cake with Strawberry and Rhubarb Filling
- For decoration
- 250 grams Whipped cream
- 250 grams Strawberries
- 100 grams Meringue (cookies)
- powdered sugar
- For the cake
- 250 grams sugar
- 1 packet Vanilla sugar
- 8 eggs
- 50 grams Pastry flour
- 50 grams cornstarch
- 250 grams ground almonds
- 2 teaspoons grated Lemon peel
- butter (for the springform pan)
- breadcrumbs (for the springform pan)
For the cake, separate the eggs. Beat the yolks with sugar and vanilla sugar until fluffy.
Mix together the flour, cornstarch, almonds and lemon zest.
Beat the egg whites until stiff and fold into the egg yolk mixture. Gently fold in the dry ingredients.
Pour the batter into a springform pan which has been greased and coated with breadcrumbs. Bake in a preheated oven at 180°C (approximately 350°F) for 50-60 minutes. Cool the cake fully, remove from the pan and cut twice crosswise to form 3 even layers.
For the filling, rinse and trim the rhubarb and strawberries.
Cut the rhubarb into 1 cm (approximately 1/2 inch) long pieces. Sprinkle with 2 tablespoons sugar and bring to a boil in a saucepan. Sliced the strawberries and mix with 1 tablespoon sugar, let stand briefly and roughly crush.
Soak the gelatin in cold water.
Bring the milk and vanilla sugar to a boil, then remove from the heat.
Beat the egg yolks with remaining sugar until fluffy, add the hot milk while stirring, then stir in the drained gelatin. Add the rhubarb and strawberries and refrigerate until it begins to gel.
Whip the cream until stiff and fold into the mixture and refrigerate again until the mixture is spreadable.
Spread the filling on the bottom two layers and stack, ending with the top cake layer.
For decoration, whip the cream and coat the cake with about 2/3 of it. Pour the remaining cream into a pastry bag with a star tip and decorate the surface with strawberries, coarsely crumbled meringue cookies and cream. Dust with powdered sugar, slice and serve.