Rhubarb Cake with Mascarpone
A rhubarb cake with mascarpone is a recipe featuring fresh ingredients from the rhubarb cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 stalks rhubarb
- 1 tsp ginger powder
- 100 ml apple juice
- 250 ml red wine
- sugar (to taste)
- 5 egg yolks
- 5 egg whites
- 180 g sugar
- 1 packet vanilla sugar
- 120 g flour
- 80 g cornstarch
- 6 tbsp mascarpone
Instructions
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1.
Wash the rhubarb, peel it and cut diagonally into pieces about 3-4 cm thick. Bring apple juice and wine with sugar to a boil, add the rhubarb, bring back to a boil, add some ginger, set aside and let cool.
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2.
Whisk the egg yolks with half of the sugar and vanilla sugar until frothy.
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3.
Beat the egg whites into stiff peaks; before they become fully stiff, gradually pour in the remaining sugar, continue beating until the meringue is completely stiff.
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4.
Fold the meringue into the yolk mixture using a spoon.
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5.
Sift the flour and cornstarch over the batter and fold it in as well.
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6.
Spread the dough onto a baking sheet lined with parchment paper, smooth it out, and bake at 175°C (mid rack) for 20 minutes. Remove from oven and let cool. Cut six heart shapes (12–14 cm) from the cooled dough using a cookie cutter, top each with rhubarb slices, add a dollop of mascarpone, and serve.
