Rhubarb cake

Ingredients for 1 servings:

• 4 egg whites
• 200 g sugar
• 4 egg yolks
• 160 g flour
• 500 g rhubarb
• ⅛ liter of water
• 1 packet of pudding powder (vanilla)
• 100 g sugar
• 30 g butter
• 100 g almond(s), grated
• 400 g cream
• 2 packs of cream stiffener

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beat the egg whites until stiff. Gradually add 200g of sugar. Stir in the egg yolks. Finally, carefully fold the flour into the sponge cake batter. Line the bottom of a 26cm springform pan with baking paper. Do not grease the edges. Pour in the batter. Bake the sponge cake on the middle rack of a preheated oven at 150°C (fan oven) for about 30 minutes. Then let it cool on a wire rack. Peel the rhubarb and cut into small pieces. Take 6 tablespoons of the water and mix it with the custard powder. In the remaining water, simmer the rhubarb pieces with 100g of sugar for about 5 minutes. Bring to a boil again with the mixed custard powder and let it cool. Scoop out the sponge cake base with a spoon, leaving a 2cm wide edge and the base. Pour in the rhubarb. Whip the cream with the cream stiffener until stiff and spread it all over the rhubarb cake. Melt the butter in a pan. Crumble half of the scooped-out sponge cake center into crumbs. Lightly toast it with sugar and ground almonds. Finally, scatter the sponge cake crumbs on top of the cake.