John Myers
Ingredients for 1 servings:
- some fat, for the mold
- 4 eggs
- 125 g butter, soft
- 300 g sugar
- 3 packets of vanilla sugar
- 2 pinches of salt
- 150 g flour
- 2 tsp, heaped baking powder
- 6 tbsp milk
- 200 g powdered sugar
- 750 g rhubarb, net 600 g
- 3 tbsp nectar (sour cherry)
- 8 sheets of white gelatin
- 300 g yogurt
- 200 g whipped cream
- some powdered sugar for dusting
Instructions
Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 45 minutes
for 12 pieces
Preheat oven to 150°C (300°F). Grease a 26cm springform pan. Separate the eggs. Cream together butter, 125g sugar, 1 sachet of vanilla sugar, and a pinch of salt. Stir in the egg yolks one at a time. Mix the flour and baking powder and briefly stir in alternately with the milk. Spread half of the batter into the springform pan. Beat the egg whites and a pinch of salt until stiff peaks form, then sprinkle in 200g powdered sugar. Spread half of the beaten egg whites in a slightly wavy pattern over the batter, leaving about 2cm free around the edges. Bake in the preheated oven for about 30 minutes. Cool on a wire rack. Bake a second layer using the remaining batter and beaten egg whites in the same way. Trim, wash, and slice the rhubarb. Mix with 125g sugar and cherry nectar in a saucepan and bring to a boil while stirring. Simmer for about 4 minutes, until the rhubarb begins to break down. Allow to cool. Soften the gelatine in cold water. Mix together the yogurt, 50g sugar, and 2 packets of vanilla sugar. Squeeze out the gelatine and dissolve it in a saucepan over low heat. Stir in 3 tablespoons of yogurt, then stir into the remaining yogurt. Stir in the rhubarb compote. Chill until the rhubarb cream begins to set. Then whip the cream until stiff peaks form and fold into the cream. Place one cake layer on a plate, close a cake ring around it, and spread the cream over it. Place the second cake layer on top. Chill for about 4 hours. Dust with powdered sugar.
Facebook Comments