John Myers
Small Rhubarb – Cream – Cake with Strawberries …
The perfect small rhubarb – cream – cake with strawberries … recipe with a picture and simple step-by-step instructions.
- 25 g Milka Zartherb
- 25 g Butter
- 2 Eggs
- 50 g Powdered sugar
- 40 g Flour
- 1 teaspoon Cocoa powder
- 1 pinch Salt
- 250 g Fresh rhubarb
- 50 g Sugar
- 75 Milliliters Strawberry juice
- 1 packet Red fruit jelly
- 200 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 1 packet Vanilla sugar
- Fresh strawberries
- Melissa leaves
- Melt the chocolate over a hot water bath. Melt butter. Let both cool down a bit. Separate eggs. Chill the egg whites. Mix egg yolks with powdered sugar until creamy. Mix the flour with cocoa, sift over it and stir in. Stir in butter and chocolate as well. Beat egg whites with salt until stiff and fold in.
- Grease a small springform pan (approx. 20 cm in diameter) and dust with flour. Pour in the batter. Bake in the oven at 180 degrees for about 15 to 20 minutes. Remove from oven and allow to cool.
- Clean the rhubarb and cut into pieces. Bring to a boil with sugar and strawberry juice. Let simmer for 10 minutes on a low flame. Stir the red fruit jelly with a little water until smooth. Stir in the rhubarb and bring to the boil again while stirring. Take it from the stove and let it cool off.
- Whip the cream with the whipped cream and vanilla sugar until stiff. Lift under the rhubarb.
- Remove the base from the mold and place on a cake plate. Attach the cake ring around it. Spread the rhubarb on the bottom and smooth it out. Chill for approx. 4 hours (or overnight).
- Carefully loosen the cake ring. Mark the cake pieces. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Pour into a piping bag and put a cream tuff on each piece.
- Wash, clean and quarter the strawberries. Place a quarter of strawberries on each piece. Wash lemon balm leaves, shake dry and garnish the cake with them.
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