Strawberry-Rhubarb-Vanilla Cake

Ingredients for 1 servings:

• 200 g flour
• 1 egg(s)
• 75 g butter or margarine
• 50 g sugar
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 400 g rhubarb
• some water
• e.g. sugar or vanilla sugar or honey
• 400 g strawberries
• 1 liter milk (vanilla milk, possibly soy)
• 2 packs of gelatin or agar-agar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fluffy – light cake with milk

For the dough, beat the egg, butter, sugar, and vanilla sugar until creamy. Mix in the flour and baking powder and knead with a dough hook or by hand until smooth. Chill for about 30 minutes. Grease a springform pan and roll out the dough evenly on the base. Bake at 200°C for about 10 minutes. For the topping, cook the rhubarb in a little water until soft and sweeten with sugar, vanilla sugar, or honey, if desired. Wash and chop the strawberries. Stir the gelatine into the cold milk, add to the rhubarb, and heat (do not boil). Add the strawberries. Let cool slightly. If the mixture doesn’t set properly, add a little more gelatine. Place a cake ring or the side of the springform pan around the cooled shortcrust pastry base and pour the milk, strawberry, and rhubarb mixture on top. Chill immediately. The topping should be firm after 1-2 hours. If you don’t have fresh rhubarb or strawberries, you can also use drained canned fruit. Soy milk curdles when heated. If you don’t like that, you should use regular milk. The cake can also be made with other seasonal fruits and different flavors of milk.