Grandma's rhubarb cake

Ingredients for 1 servings:

• 1 sponge cake, two-piece
• 750 g rhubarb, fresh or frozen
• 1 m.-sized organic lemon(s), zest and juice
• 150 g sugar
• 5 sheets of white gelatin
• 5 sheets of red gelatin
• 400 ml whipped cream, fresh
• 1 packet of vanilla sugar
• 2 tbsp strawberry jam
• 1 cup whipped cream, approx. 200 g, for decoration
• 2 tbsp cocoa powder for dusting

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 45 minutes

creamy-fresh rhubarb cake – so delicious

Wash the rhubarb if necessary, remove the skin if necessary, and cut into pieces. Mix with grated lemon zest, lemon juice, and sugar. Place in a saucepan and simmer over low heat for 15-20 minutes until soft. Place 750 ml of the finished rhubarb compote in a bowl. Soak the gelatin leaves in cold water for 5 minutes. Squeeze out the excess water and dissolve in the hot compote while stirring. Let the mixture cool slightly until it is lukewarm but not stiff. Whip the 400 ml of whipped cream with the vanilla sugar until stiff peaks form. Fold into the warm, but no longer hot, rhubarb mixture. Place the bottom sponge layer on a cake plate and surround it with a cake ring. Spread with the strawberry jam. Spread the rhubarb cream over the jam on the base and smooth it down. Cover with the second layer and press down lightly. Leave to set in the refrigerator for a few hours or overnight. Remove the cake ring. The best way to do this is to run a knife around the edge, loosen the ring, and remove it. Whip a cup of cream until stiff and spread it over the cake (or all the way around if you like). Dust with cocoa and decorate with chocolate pieces or something similar. This cake has been a staple of rhubarb season since my childhood.