Rhubarb-Cream Cake

Ingredients

• 2 Eggs (size M)
• 100 g sugar
• 1 packet vanilla sugar
• 2 Tbsp hot water
• 75 g flour
• 50 g starch
• 1 tsp baking powder, brushed
• 500 g rhubarb
• 50 g sugar
• 1 packet red cake glaze mix (for cooking)
• 200 ml apple juice
• 6 sheets white gelatin
• 250 g cream quark
• 50 g powdered sugar (sifted)
• 500 ml whipping cream
• 2 packets vanilla sugar
• 50 g red currant jam
• 1 tbsp water
• 150 ml whipping cream
• 1 packet whipped cream stabilizer

Instructions

1. 1.

   Separate the eggs. Beat egg whites with 1/3 of the sugar until stiff peaks form. Whisk yolks with remaining sugar, vanilla sugar and water until frothy. Fold in the meringue. Mix flour, starch and baking powder and sift over the batter. Gently fold everything together with a whisk. Line the bottom of a 26 cm springform pan with parchment paper. Pour the batter into the pan. Bake in a preheated oven at 175°C (gas: level 2-3, convection: 160°C) for 25-30 minutes. Let the cake base cool in the pan for 10 minutes, then release and transfer to a parchment-lined cooling rack. Remove the parchment and let the base cool completely.

2. 2.

   For the rhubarb filling, trim the rhubarb and remove the stems. Cut into pieces. Mix with sugar and briefly steam in a pot with a splash of water until just cooked. Set aside some pieces for garnish.

3. 3.

   Prepare the cake glaze according to the packet instructions using apple juice. Drain the rhubarb through a sieve and mix with the glaze.

4. 4.

   Cut the cake base horizontally once. Place the lower half on a cake plate and secure it with a ring. Spread the rhubarb mixture over the base and refrigerate for 1 hour.

5. 5.

   For the cream filling, soak gelatin in cold water for 5 minutes. Mix quark with powdered sugar. Beat cream until stiff peaks form while adding vanilla sugar. Squeeze out excess liquid from gelatin and melt over medium heat. Quickly stir into the quark, then fold in the whipped cream.

6. 6.

   Place the upper cake base on top of the rhubarb filling and press lightly. Spread the quark-cream mixture evenly over it. Chill for 2-3 hours.

7. 7.

   Cook jam with water for 1 minute at high heat until thickened slightly. Let cool a bit. Carefully remove the ring. Brush the cake surface with the jam and let set. Whip cream with stabilizer until stiff peaks form. Fill a piping bag fitted with a star tip. Decorate the cake with cream dots and garnish with small rhubarb pieces.