John Myers
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Cake without Baking: Rhubarb Cake
The perfect cake without baking: rhubarb cake recipe with a picture and simple step-by-step instructions.
ground
- 100 g Crush Amarettini almond biscuits
- 100 g Crush the ladyfingers
- 125 g Liquid butter
Covering
- 1 kg Rhubarb in pieces
- 150 g Sugar
- 2 packet Bourbon vanilla sugar
- 4 tbsp Raspberry syrup
- 11 leaf Gelatin
- 400 g Whipped cream
Decoration
- 50 g Crush Amarettini almond biscuits
- 200 ml Cream
- 2 tbsp Raspberry jelly
- Brush the springform 26cm with a little oil
- Put the crushed amarettini and ladyfingers in a bowl, add melted butter and mix well with the hand mixer. Spread the mixture on the springform pan and press down firmly with your hands. Put in the fridge for 60 minutes.
- Put the rhubarb cut into pieces in a saucepan, mix with sugar, 1 packet of vanilla sugar and raspberry syrup, let it steep for about 10 minutes, then boil and simmer for about 3 minutes … remove from the stove and let cool down a little …
- In the meantime, put the gelatine in cold water and let it swell for about 10 minutes … remove, squeeze out and dissolve in the still hot rhubarb. Let cool down. Stir in the quark and vanilla sugar and chill for about 20 minutes until the mixture begins to gel
- Whip 5,400g of cream and fold into the rhubarb and quark cream, spread on the biscuit base and leave to set overnight in the refrigerator
Decoration
- Whip the cream until stiff and put it in a piping bag, spread the cream tuffs on the edge of the cake. Scatter the amarettini crumbs in the middle.
- Heat the raspberry jelly slowly until it has dissolved a little and then spread the liquid over the cream tuffs …
- Before serving, remove the edge of the springform pan and cut into pieces …
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