Rhubarb – Strawberry – Cake with Special Touch.

Biscuit :

1. Mix the eggs + sugar until foamy for about 10 minutes, mix in the flour, starch + baking powder, sift in and fold in.

Shape 22 cm:

1. Line with baking paper, brush the edge. Pour in the dough, bake at 200 ° C for about 15 minutes. Let cool down!

Pudding:

1. Cook as always, only half the amount.

Cream: the rhubarb is from my garden!

1. Rubarb, washed, cut, unpeeled, sprinkle with sugar and let stand for approx. 20 minutes. Add water and bring to the boil.

Strawberries + marzipan eggs:

1. Wash the strawberries, remove the greens, cut in half into slices. Rub the marzipan eggs. Add cinnamon + tonka beans.

Gelatin:

1. soak for 10 mi. Allow to swell, dissolve, adjust, stir in.

Ground :

1. Cut in the middle, preferably with a cake cutter. 1. Put in the bottom, pour the cream over it and cool for a good 1 hour.

in the meantime !

1. Quark, cream cheese, cream and sugar, tonka beans in a bowl. Cut into strawberries, puree everything well. Soak gelatin.
2. 2. Lay on the floor.
3. Stir the gelatine into the second mixture and put it in the cold. Pour part of the mixture into a piping bag.
4. 2. Put the mixture on the floor, smooth it out. Good 1st hour of cooling.
5. Splash on dabs (unfortunately my mass wasn’t firm enough, but had to go). Place the strawberries on the polka dots.