Strawberry-rhubarb slices

Ingredients for 1 servings:

• 3 eggs, separated
• 3 tbsp water, lukewarm
• 100 g raw cane sugar
• 30 g potato flour
• 70 g spelt flour type 630
• 1 pinch of salt
• 1 tsp baking powder
• 5 sheets of white gelatin
• 200 g red jam
• 250 g strawberries, fresh
• 500 g ricotta
• 250 g cream
• 100 g raw cane sugar
• 1 pinch of tonka bean powder
• 2 tbsp lemon juice
• 500 g rhubarb, fresh
• 100 g raw cane sugar
• 1 point cake glaze, red
• n. B. water

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

on sponge cake

For the sponge cake, beat the egg whites until stiff peaks form. Using a hand mixer, beat the egg yolks with the sugar and water until light and creamy and the sugar is completely dissolved. Carefully whisk in the flour, potato flour, salt, and baking powder along with the egg whites. Do not use a mixer. Preheat the oven to 150°C (300°F). Pour the sponge mixture onto a baking sheet lined with paper or foil, spread evenly, and bake for about 15 minutes. Using a rectangular baking frame, cut two discs from the baked dough. Place the first disc on a cake plate or board and spread with red jam—preferably strawberry jam. For the topping, wash the strawberries, remove the stems, and halve them. Cover the jam-covered base with strawberries, tightly covering them. Soak the gelatin in a little cold water and let it swell. Whip the cream. Mix the ricotta with the whipped cream, sugar, tonka bean zest, and lemon juice. Slowly dissolve the swollen gelatine while stirring according to the package instructions, mix in two tablespoons of the ricotta cream and then mix this mixture into the rest of the cream. Leave to set slightly in the refrigerator. Spread the ricotta cream over the strawberries. Place the second sponge cake on top and spread with more jam. For the rhubarb layer, peel the rhubarb and cut into small pieces. Mix with the raw cane sugar and let stand for about an hour. Then bring to a boil and cook the rhubarb for about 3 minutes until soft. Allow to cool. Strain the rhubarb and collect the juice. Make up the juice with water to 250 ml and use this to make a cake glaze according to the instructions. Mix the rhubarb with the glaze and spread over the sponge cake. Chill in the refrigerator until ready to serve.