Rhubarb and Mascarpone Cake

Ingredients for 1 servings:

• 30 g butter, melted
• 2 eggs, separated
• 1 pinch of salt
• 70 g sugar
• 80 g flour
• 1 tsp baking powder
• 4 sheets of red gelatin
• 500 g rhubarb, cleaned, cut into pieces
• 80 g sugar
• 50 ml water
• 3 sheets of gelatin
• ½ vanilla pod(s)
• 250 g mascarpone
• 150 g quark
• 100 g sugar
• 50 ml milk

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Soak the red gelatin. Sauté the rhubarb with sugar and 50 ml water for about 10 minutes until soft. Allow to cool. Beat the egg whites with salt until stiff. Whisk the egg yolks, 1 tablespoon of warm water, and the sugar until creamy. Fold in the butter. Mix the flour and baking powder. Fold the egg whites into the egg yolks alternately with the egg whites. Pour into a 24 cm springform pan lined with baking paper. Bake in a preheated oven at 175°C for about 20 minutes. Dissolve the red gelatin and carefully mix into the compote. Pour onto the base and chill to set. For the cream, soak the gelatin. Scrape the vanilla seeds from the pod and mix with the mascarpone, quark, sugar, and milk. Dissolve the gelatin, add a little quark cream, and then pour the mixture into the quark in a thin stream. Spread over the rhubarb layer and chill.