Lemon Rhubarb Pie

• The cake base recipe is from Cindyan. Thanks for that 🙂

Cake base:

• Mix eggs, sugar, sifted flour, baking powder, oil and water and pour into a greased cake tin lined with breadcrumbs (diameter 26 cm). Bake at 180 degrees for 15-20 minutes.
• When the cake base has cooled down, cut straight at the top if necessary and then cut through once so that you have 2 bases. Place a cake ring around one of the bases.

Lemon cream:

• Beat the egg yolks with the sugar until frothy, add the lemon zest and lemon juice and continue beating.
• Soak the gelatine in a little water, dissolve the gelatine by heating. Stir 2 tablespoons of the egg yolk mixture into the gelatin, then stir all of the gelatin into the remaining egg yolk mixture.
• Beat the egg whites until stiff and whip the cream until stiff too. When the egg yolk begins to gel, fold in both.
• Spread the cream on the bottom cake base, place the second cake base on top and put the whole thing in the refrigerator.

Rhubarb jelly:

• Peel the rhubarb and cut into pieces. Bring the water with the sugar to the boil, add the rhubarb and simmer for a few minutes until the rhubarb disintegrates. Let cool down.
• Soak the gelatine in a little water, then dissolve while heating. Add 1 tablespoon of the rhubarb mixture to the gelatin, stir well. Then add all of the gelatin mass to the rest of the rhubarb mixture.
• When it starts to gel, spread it on top of the cake and put it back in the fridge.

Completion:

• Whip the cream until stiff. Carefully remove the cake from the cake ring. Spread the cream all around and decorate the top with cream tuffs if necessary.