Rhubarb and raspberry heaven cake

Ingredients for 1 servings:

• 125 g butter
• 40 g sugar
• 4 egg yolks
• 100 g flour
• 2 tsp baking powder
• 1 tbsp milk
• 4 egg whites
• 1 pinch of salt
• 175 g sugar
• 100 g almond flakes
• 500 g rhubarb
• 250 g raspberries, fresh or frozen
• 120 g sugar
• 1 packet of vanilla pudding powder
• 300 ml cream
• 2 packets of vanilla sugar
• possibly grease for the mold or baking paper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

For the pastry, beat the butter and sugar until light and fluffy. Gradually add the egg yolks. Fold in the flour, baking powder, and milk with a spatula. Grease two springform pans (26 or 28 cm in diameter) or line them with baking paper. Divide the batter between the two springform pans and spread evenly. For the meringue, beat the egg whites with a pinch of salt and sugar (gradually add) until stiff peaks form. Divide the beaten egg whites between the two springform pans and spread evenly. Distribute the flaked almonds over the meringue. Then bake both layers in a preheated oven at 160°C (convection oven) for about 25 minutes until golden brown. For the filling, wash the rhubarb and cut into 1 to 2 cm wide slices. Wash the fresh raspberries and puree them finely. Alternatively, use frozen berries. Either thaw them or bring them to a boil briefly in a saucepan before pureeing. Then pass them through a fine sieve to remove the seeds. Bring the rhubarb, raspberry puree, and sugar to a boil in a saucepan and simmer for 5 minutes, until the rhubarb pieces are soft. Mix the vanilla pudding powder with a little water until smooth and stir into the compote. Bring the fruit mixture back to a boil and simmer for another minute while stirring. Then let it cool slightly. Place a cake ring around one layer and spread the compote on top. Whip the cream with the vanilla sugar until stiff and spread over the cooled (!) compote. Divide the second layer into 16 layers, place on the layer, and press down lightly. It’s best to refrigerate for 2 to 3 hours. When it comes to fruit, the sky’s the limit. Strawberries, for example, go wonderfully with rhubarb.