Rhubarb Cream Cake

Ingredients

• 1 sponge base 24 cm Ø (from 2 small eggs)
• 500 g yogurt
• 150 g whipping cream
• 60 g sugar
• 6 sheets white gelatin
• 1 kg rhubarb
• 8 sheets white gelatin
• 4 sheets red gelatin
• 100 g sugar
• 0.25 l white wine
• 150 g whipping cream
• Chocolate shavings (for decoration)

Instructions

1. 1.

   Place a springform rim (24 cm Ø) on a cake pan and set the sponge base in it.

2. 2.

   Soak 5 sheets of white gelatin in cold water. Mix yogurt with sugar well. Dissolve gelatin in a small pot over low heat, mix with some yogurt, then fold into remaining yogurt. Whip cream stiffly and fold in. Spread mixture onto cake base and chill for 2–3 hours until firm.

3. 3.

   Clean, peel rhubarb; reserve one stalk for decoration, finely chop the rest and simmer with wine and sugar for 10 minutes, then puree. Soak red and white gelatin in cold water, stir into hot rhubarb mixture while stirring to cool. Spread this over yogurt cream and chill in refrigerator for 4 hours until set.

4. 4.

   Whip cream stiffly, fill a piping bag. Remove springform rim and decorate cake with cream dots and rhubarb pieces, then sprinkle chocolate shavings.