John Myers
Ingredients for 1 servings:
- 125 g flour
- 20 g hazelnuts, ground
- 75 g butter
- 40 g sugar
- 2 egg yolks
- 2 tbsp water, warm
- 75 g sugar
- 2 egg whites
- 70 g flour
- 25 g starch flour
- ¼ tsp baking powder
- 750 g rhubarb
- 200 g sugar
- 6 sheets of red gelatin
- 6 sheets of white gelatin
- 500 ml cream
- strawberries
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes
Make a shortcrust pastry from the first four ingredients, press into a prepared springform pan, preheat to 200°C, and bake for 10 minutes. Prepare the sponge cake mixture from the next 7 ingredients, place on top of the pre-baked shortcrust pastry, bake for another 10 minutes at 200°C, remove from the pan and allow to cool. Bring the rhubarb and sugar to the boil, prepare the white gelatine, add it, and allow to cool – but not yet set. Whip 1/2 liter of cream and fold into the rhubarb mixture. Place on the cake edge. Pour the rhubarb cream onto the sponge cake mixture and refrigerate for approx. 6 hours. Sliced strawberries are great for decoration and can then be covered with red gelatine.
Facebook Comments