Rhubarb and coconut cake

Ingredients for 12 servings:

• 125 g flour
• 40 g sugar
• 25 g desiccated coconut
• 100 g margarine
• 2 eggs
• 60 g sugar
• 50 g flour
• 25 g cornstarch
• 2 tbsp jam (raspberry jam)
• 750 g rhubarb
• 1 lemon(s), grated peel
• 200 g sugar
• 5 sheets of red gelatin
• 7 sheets of white gelatin
• 200 g yogurt
• 2 cups of cream
• 2 tbsp vanilla sugar
• 1 cup of cream
• 12 cherries (serving cherries)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the shortcrust pastry ingredients into a shortcrust pastry. Wrap it in cling film and refrigerate for one hour. Roll out the dough and place it in the bottom of a greased 26 cm springform pan. Bake at 200°C (preheated) for about 10 minutes. Beat the egg whites until stiff. Beat the egg yolks with 2 tablespoons of water and 60g of sugar for 5-10 minutes until thick and light yellow. Pour the egg whites into the egg yolk mixture, sift the flour and cornstarch over it, and carefully fold everything in. Stir the jam until smooth, adding 1 teaspoon of warm water if necessary. Spread the jam onto the pre-baked shortcrust pastry, top with the sponge cake mixture, and bake for another 10-12 minutes. Wash, trim, and slice the rhubarb. Sauté with the sugar and lemon zest over low heat for a good five minutes. This should yield 750ml. Soak the gelatin in cold water, squeeze out excess water, and dissolve it in the hot rhubarb compote. Once cooled, stir in the yogurt. When the mixture begins to set, whip the cream with the vanilla sugar until stiff and fold in. Place the cooled cake base in a springform pan or a cake ring. Pour in the rhubarb mixture and refrigerate overnight. To decorate, whip the cream until stiff and fill a piping bag. Garnish the cake with dollops of cream and cherries.