Cake: Cake Rhubarb Yogurt

1. Cut the biscuit base horizontally once. Place the bottom base on a cake plate and surround it with a cake ring.
2. For the rhubarb layer, put the rhubarb pieces with 125g sugar in a saucepan, mix and cook until soft. The whole thing pulls liquid through the sugar, which according to the original recipe is supposed to be bound with cornstarch. I decided on another variant and stirred the pudding powder with 4 tablespoons of sugar and white wine until smooth and then stirred it into the rhubarb compote. Proceed as if you were cooking pudding …. Take the pot off the stove, stir it a little cold and then place it on the lower bikini base. Spread smooth and chill for about 45 minutes.
3. For the yoghurt layer: soak the gelatine in cold water for 10 minutes. In the meantime, put the yogurt in a bowl. In another bowl, whip the cream, sugar and vanilla sugar until stiff. Then dissolve the gelatin in a small saucepan over medium heat while stirring. Stir in 5 tablespoons of yogurt and then stir the gelatine-yogurt mixture into the rest of the yogurt. When the mixture begins to gel, fold in the cream and then smooth the yofhurt cream onto the rhubarb compote, which has now cooled down. Put the biscuit lid on and preferably in the refrigerator for 24 hours.

My tip for the sponge cake base

1. Whoever had difficulties with the sponge cake then tried my recipe for the sponge cake … I always had the problem that the sponge cake was too firm for me. There are quite a few variations for this dough. After I discovered my variant a few years ago, it is used on all occasions 😀