Rhubarb Cream Cake

first of all: thank you ….

1. 1 …. to the recipe collector and mill landlady for the inspiration …. I baked Geli’s “basic recipe for a cake base” with pinpoint accuracy and added cream and gelatine to the filling of Isolde’s “rhubarb and banana cake” and added cream and gelatine to the bananas renounced …

Preparing rhubarb

1. First wash the rhubarb and peel off the peel in thin strips – then cut the sticks into small pieces – put in a saucepan and add water and enough sugar – refine with tonka bean and lemon zest and slowly cook until soft

Preparation of the sponge base

1. Preheat the baking oven to 180 degrees O / U heat – separate the eggs – beat the egg whites together with a pinch of salt and 5 tbsp cold water until semi-stiff – while the machine is stirring, mix the baking sugar with the vanilla sugar – then add the sugar mixture to the snow spoon by spoon and continue Beat until the snow is solid and shiny
2. Mix the yolks well and mix gently under the snow – mix the flour with the cornstarch and baking powder and gradually sift over the snow mass – carefully mix in by hand – fill the biscuit mixture into a tall, rectangular baking tin lined with baking paper and bake for 30 minutes (Chopstick sample)

Preparation of the pudding / rhubarb / cream filling

1. Mix vanilla pudding powder with 1 tablespoon of sugar – add a few spoons of the cold milk and stir well so that no lumps are left – heat the remaining milk – stir the pudding powder / milk mixture into the boiling milk – simmer gently for 2-3 minutes, Always stir, otherwise the pudding will burn! – Finally add the soft-boiled rhubarb mixture to the pudding mixture
2. Mix the gelatine powder with a little water and let it swell – then gently warm it up with little heat until the gelatine becomes liquid – first add a few spoons of the rhubarb / pudding mixture to the liquid gelatine and stir well – only then add this gelatine / rhubarb mixture to the rhubarb / pudding mixture (This way there are no lumps of gelatine!) – Mix everything well and let it cool down – finally whip the soy cream (or normal cream) until stiff and stir into the cooled rhubarb / pudding mixture

Sponge cake completion

1. Take the fully baked sponge cake out of the oven and turn it onto a grid to cool down – carefully peel off the baking paper and put the paper back into the baking pan – the cooled sponge cake is then cut horizontally in the middle – put the lower part of the cake back into the baking pan – Mix the strawberry jam with lemon juice and rum until it has a creamy, light consistency – now spread the jam thickly on both cake parts – finally, spread the rhubarb filling on the cake base and place the top part of the cake over it (jam side INSIDE) – cover with cling film and refrigerate overnight (if it is must go faster, then put in the freezer for at least 1-2 hours)
2. If you bake the sponge cake the day before, this saves the waiting time for it to cool down and the sponge cake base can be cut into 2 parts much better with the knife when it is well cooled … for serving, a cake filled with cream pudding is best portioned with an electric knife because you get exact interfaces and nothing is crushed when cutting – just sprinkle some powdered sugar on the plate and then enjoy!