Rhubarb cream cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 4 m.-sized eggs
• 200 g hazelnuts, ground
• 50 g flour
• 1 tsp baking powder
• 750 g rhubarb, cut into 2 cm pieces
• 150 g sugar
• 2 packets of vanilla sugar
• 4 tbsp syrup (raspberry syrup)
• 9 sheets of gelatin (white or red)
• 500 g quark, low-fat
• 400 ml whipped cream
• possibly whipped cream for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

on a nut base

Grease a 28 cm springform pan. Cream the butter with 150 g of sugar and the eggs until fluffy. Combine the flour, hazelnuts, and baking powder and stir briefly. Pour into the pan and bake in a preheated oven at 160 degrees Celsius (convection oven) for about 25 minutes (test with a skewer). Then let cool on a wire rack. Mix the rhubarb pieces with 150 g of sugar, 1 sachet of vanilla sugar, and the raspberry syrup in a large saucepan. Let stand for 10 minutes. Bring to a boil and simmer for three minutes. Let cool for a good five minutes. Squeeze out the soaked gelatin leaves and dissolve them in the warm rhubarb compote. Let the compote cool in a cold water bath or by an open window (red gelatin gives the cake a more beautiful color, but contains azo dyes—I therefore prefer white gelatin). Whisk the quark with 1 packet of vanilla sugar until smooth and stir into the cooled rhubarb mixture. Refrigerate everything for 20 minutes. Whip the whipped cream until stiff and carefully fold it into the still-liquid mixture. Place a cake ring around the nut base and pour in the mixture. Refrigerate for at least 12 hours, preferably overnight. Decorate with whipped cream puffs, if desired—I leave the cake “naked.” It tastes very refreshing and, apart from the waiting time, is not much effort to make.