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Birthday Cake Bull

5 from 5 votes
Total Time 8 hours
Course Dinner
Cuisine European
Servings 6 people
Calories 131 kcal

Ingredients
 

Biscuit:

  • 2 Eggs
  • 2 tbsp Water
  • 60 g Sugar
  • 40 g Sifted flour
  • 40 g Food starch
  • 0,5 tsp Baking powder

Filling:

  • 750 g Fresh rhubarb
  • 1 can Apricots

or :

  • 250 g Fresh strawberries
  • 6 sheet Gelatin
  • 400 g Cream
  • 1 packet Vanilla sugar

aside from that:

  • Parchment paper

Decorate:

  • 2 tbsp Strawberry-Rhubarb-Jam
  • 0,5 packet Pistachios

Instructions
 

Dough :

  • Beat eggs, water and sugar until frothy. Approx. 10 min.
  • Mix the flour, cornstarch & baking powder, fold in.

Line 4-sided baking sheet with baking paper:

  • Spread the dough, making sure that it stays straight. Bake at 200 ° C for about 10-12 minutes.

Cutting the dough:

  • Use the width of the loaf pan as a pattern. I cut 3 pieces.

Gelatin:

  • Soak gelatine in cold water.

Rhubarb:

  • peel, sugar-coated with 80 g sugar. Let it steep for 1 hour. Bring to the boil for 3 minutes and pour into a glass bowl.

Stir in gelatine:

  • Stir the gelatine into the hot rhubarb & let it sit until it starts to set.

350 g Sahne :

  • Whip the cream and vanilla sugar until stiff, fold into the rhubarb.

Loaf pan 28 cm: line with paper:

  • 1. Put in the base, then the 1/2 cream on top of the 2nd base, 2nd half of the cream on top.

Apricots or strawberries:

  • Drain the apricots and press lightly into the cream. Put on the last base and cool overnight.

Strawberry-Rhubarb Jam:

  • Spread the jam & put on the pistachios like flowers, or just as you like it!
  • A turret was built from the remains.

Attention :

  • The cream is also sufficient for a larger shape:

Nutrition

Serving: 100gCalories: 131kcalCarbohydrates: 10.3gProtein: 4.3gFat: 7.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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