Strawberry and Rhubarb Cream Cake
- For the fillings
- 500 grams Strawberries
- 3 stalks Rhubarb
- 1 tablespoon butter
- 2 tablespoons sugar
- 3 tablespoons Orange liqueur
- 6 sheets gelatin
- 150 grams white Couverture
- 250 grams Crème fraiche
- 2 tablespoons lemon juice
- 75 grams powdered sugar
- 75 grams powdered sugar (for dusting)
- 400 grams Whipped cream
- 3 tablespoons Strawberry jelly
For the shortcrust dough: Combine the flour, almonds, egg white, butter, sugar and 1 pinch of salt and knead until smooth. Wrap in plastic wrap and chill for 30 minutes. For the sponge cake: Whip the eggs, 4 tablespoons water and sugar for about 7 minutes, until thick and foamy. Sift together the flour, cornstarch and baking powder and fold in. Transfer to a baking sheet lined with parchment paper and bake in a preheated over at 200°C (approximately 400°F) for 15-20 minutes. Remove from the baking sheet. Roll out the shortcrust dough on a floured work surface, place on the baking sheet and bake for about 10 minutes.
For the fruit filling: Rinse the strawberries, hull and quarter. Rinse the rhubarb, trim and cut into 1 cm wide (approximately 1/3 inch) pieces. Melt the butter in a pot, add the sugar add liqueur. Stir until the sugar melts then add the rhubarb and simmer until soft, around 5-10 minutes.
For the chocolate cream filling: Bloom the gelatin in cold water. Finely chop the chocolate, melt in a small saucepan with the crème fraîche and lemon juice over low heat. Squeeze the excess water from the gelatin and stir into the chocolate cream. Add the powdered sugar, remove from heat and stir until cold. Whip the cream until stiff then fold into the cooled chocolate cream.
Cut the sponge cake in half crosswise. Cut the shortcrust dough the same size as 1 sponge cake portion. Arrange 1 shortcrust portion in the base of a cake frame and spread the warmed jelly over top. Add 1 portion of sponge cake then layer in 2/3 of the rhubarb, strawberries and chocolate cream. Top with the remaining sponge cake then the remaining chocolate cream. Sprinkle with the remaining fruit and chill for at least 2 hours. Before serving, sprinkle with powdered sugar. Decorate with rhubarb strips, if desired (recipe below).
For the rhubarb strips: Cut 2 stalks of rhubarb into wide strips using a vegetable peeler. Sprinkle with powdered sugar and bake for about 20 minutes at 100°C (approximately 210°F).