Strawberry-rhubarb cake with cream cheese

Ingredients for 1 servings:

• 150 g rhubarb, cleaned
• 500 g strawberries, fresh
• 100 g sugar
• 2 packs of Agartine
• 300 g cream cheese
• 400 g whipped cream
• 1 lemon(s), organic, zest
• 1 Viennese base, homemade or purchased, 3 bases
• 1 pack of milk chocolate, grated
• 70 ml water, cold

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

easy preparation, tasty, quick preparation, requires cooling time

Peel the rhubarb and cut into roughly 1 cm pieces. Hull the strawberries and bring 200 g of them to a boil in a saucepan with the rhubarb, sugar, and half the water. Simmer for a few minutes, stirring frequently. When the mixture is soft, puree it with a hand blender. Mix the agartine with the rest of the water in a small bowl until smooth. This works best with a small whisk. Add to the pureed mixture while stirring and let it cook for at least 4 minutes. Caution: The mixture is prone to burning, so stir frequently. Remove the pan from the heat and let the fruit purée cool to room temperature. Whisk the cream in a separate bowl until stiff. In another bowl, mix the cream cheese with the lemon zest. Whisk in the fruit purée and mix until smooth. Fold 2/3 of the chocolate shavings and cream into the cream cheese mixture. Cut some of the strawberries into thin slices. Leave as many strawberries as you need for decorating the cake. Place a Viennese layer on a cake plate and place a cake ring around it. Spread a thin layer of cream cheese frosting on top, then the strawberry slices, then another thin layer of cream. Place the second layer on top and press down lightly. Spread another layer of cream on top. Then place the third layer on top and press down lightly again. Spread the remaining cream on the layer and cover the cake and refrigerate for at least 3 hours. Remove and decorate. To do this, scatter the remaining strawberries and chocolate shavings on the cake as desired and return to the refrigerator. The cake should chill for at least 4 hours in total. It tastes very fresh thanks to the lemon zest and not so sweet thanks to the rhubarb. Makes approx. 12 slices.