Strawberry Rhubarb Cake
This strawberry rhubarb cake is a recipe featuring fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 eggs
- 125 g sugar
- Salt
- 120 g flour
- 30 g starch
- 1 tsp lemon zest
- 400 g fresh ripe rhubarb
- 400 g fresh ripe strawberries
- 150 g sugar
- 2 tbsp lemon juice
- 9 sheets white gelatin
- 250 g low-fat quark
- 150 g sugar
- 1 tbsp strawberry jam
- 450 ml whipping cream
- powdered sugar (for dusting)
- mint and strawberry leaves (for garnish)
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat.
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2.
Separate the eggs for the sponge. Beat the yolks with half of the sugar until fluffy.
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3.
Beat the whites with a pinch of salt, gradually add the remaining sugar and continue beating until glossy peaks form. Fold the meringue into the yolk mixture. Mix flour, starch, and lemon zest; fold in gradually.
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4.
Pour the batter into a springform pan lined with parchment paper, smooth the top, and bake for about 35 minutes (check with a toothpick).
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5.
Remove the finished sponge from the oven, release it from the pan, and let it cool completely on a wire rack.
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6.
Meanwhile, wash and trim the rhubarb; cut into 1 cm pieces. Slice half of the strawberries into rounds.
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7.
In a pot, bring the rhubarb with sugar and lemon juice to a boil, steam for 2 minutes, set aside some pieces for garnish, and simmer the rest until it breaks down. Puree finely in a blender or using a food mill.
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8.
Soak the gelatin in cold water.
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9.
Whisk the quark with sugar and rhubarb puree; warm the gelatin with strawberry jam in a pot, then stir into the quark mixture. Add the remaining quark batter and mix. Whip the cream stiffly and fold it in.
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10.
Cut the sponge horizontally once and place a cake ring around the lower half. Spread some rhubarb cream on the ring, arrange whole strawberries 2 cm from the edge in a circle. Cover with the remaining cream, top with the second layer, press lightly, and chill for 3 hours.
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11.
Remove the cake from the ring, dust with powdered sugar, and decorate with strawberry slices and reserved rhubarb pieces. Serve garnished with mint and strawberry leaves.
