Strawberry and Rhubarb Cake

Preheat the oven to 175 ° C (top / bottom heat). Line a springform pan (26 cm Ø) on the bottom with baking paper.

Separate the eggs for the sponge cake. Beat egg whites with sugar, salt and vanilla sugar to form firm egg whites, gradually stir in the egg yolks. Gradually stir in the flour mixed with cornstarch. Pour into the prepared cake ring and bake for about 25 minutes on the middle rack of the oven. Take the finished biscuit out of the oven, remove it from the edge and let it cool down using a wire rack. Cut once across.

Soak gelatine in cold water for the Rhaber filling. Clean and wash the rhubarb and cut into bite-sized pieces. Put the rhubarb in a saucepan, mix with the sugar and let it steep for about 20 minutes. Place the rhubarb on the stove, bring to the boil and cook for approx. 3-5 minutes until al dente. Mix the pudding powder with 3-4 tablespoons of orange juice until smooth, add to the boiling rhubarb and allow to set well. Remove the rhubarb filling from the hob and stir in the squeezed gelatine.

Place half of the sponge cake in a cake ring as a base, spread the hot rhubarb mixture on top, place the second sponge cake on top and let the cake cool in the refrigerator.

Soak gelatine in cold water for the strawberry filling. Clean and wash the strawberries and puree them with a hand blender with sugar and lemon juice. Heat about 100 g of strawberry puree in a saucepan and dissolve the squeezed gelatin in it. Add the warm strawberry puree to the rest of the strawberry mixture. Whip the cream until stiff and carefully fold in the strawberry mixture. Put the strawberry cream on the prepared and cooled cake, smooth it out and put it in the refrigerator for at least 3 hours.

For the decoration, whip the cream until stiff, put it in a piping bag and decorate the cake with it. Wash some strawberries and cut them into pieces and serve the cake with them. Serve garnished with chopped pistachios or mint leaves.

Tip 7: You can also use frozen fruit for the cake.