Dream cake

Ingredients for 1 servings:

• 1 cake base, thin sponge cake base, homemade or bought
• 8 sheets of red gelatin
• 400 g rhubarb
• 500 g strawberries
• 100 g sugar
• 75 ml water
• 8 sheets of white gelatin
• 500 ml yogurt, vanilla flavor
• 80 g sugar
• 3 packets of vanilla sugar
• 500 ml cream
• 40 ladyfingers
• 200 g jam (strawberry jam)
• 100 g chocolate decoration (chocolate dessert rolls)
• some strawberries
• 100 ml cream

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

Strawberry – Rhubarb – Charlotte

Shorten the sponge fingers by about 1.5 cm. Spread the jam all around the sponge cake base and place the sponge fingers on it with the edges facing up. To hold everything in place, carefully place a cake ring around it. Soak the red and white gelatine separately according to the instructions. For the red cream, clean the rhubarb, cut into pieces, sauté with water and sugar for about 5 minutes, and let cool. Clean the strawberries, setting some aside for decoration. Puree the remaining strawberries with the rhubarb. Stir the soaked, squeezed, and dissolved red gelatine into the compote. For the white cream, whip the cream until stiff. Mix the yogurt with the sugar and 2 packets of vanilla sugar, stir in the dissolved white gelatine, and then fold in the cream. Carefully stir 2/3 of the compote into the yogurt cream. Gently fold in the remaining compote to create a marbled effect. Spread the cream on the base, alternating with the chocolate dessert rolls, in about two layers. Refrigerate the cake for about four hours. Whip the cream with one packet of vanilla sugar until stiff. Decorate the cake with the cream and the remaining strawberries.