Strawberry-Rhubarb Cake

Ingredients for 1 servings:

• 140 g white chocolate coating
• 75 g butter
• 6 eggs
• 180 g sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 400 g rhubarb
• 400 g strawberries
• 4 tbsp, leveled cornstarch
• 2 tbsp sugar
• 800 ml cream
• 3 packets of vanilla sugar
• 100 g almond brittle
• some strawberry jam

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sponge cake with rhubarb and strawberries

The sponge cake is prepared like a Black Forest cake. Melt the chocolate coating with butter in a warm water bath. Separate the eggs and beat the egg yolks with the sugar until frothy. Stir in the chocolate coating with butter. Beat the egg whites until stiff peaks form and sift the flour, cornstarch, and baking powder over the cake. Fold the mixture loosely into the remaining batter. Pour the sponge cake into a springform pan lined with baking paper. Bake in a preheated oven at 175°C for 40-45 minutes. Let the sponge cake cool on a wire rack. Once cooled, cut it in half horizontally. To do this, make a small horizontal cut along the edge with a knife, wrap a piece of kitchen string around the base of the cake and pull it out crosswise. Peel the rhubarb and cut it into small pieces. Sprinkle with sugar to help it draw out the juices. Bring to a gentle boil in a saucepan. Dissolve the cornstarch in a little water and stir it into the rhubarb until it has thickened slightly. Then let it cool. Wash the strawberries and cut them into small pieces. Whip the cream with vanilla sugar until stiff. Cover the bottom layer with the rhubarb mixture and cover with a little cream. Spread the middle layer with strawberry jam and arrange the strawberry pieces on top. Set aside about 12-16 pieces for decoration. Cover the middle layer with the strawberries with cream and then place the top layer on top. Cover the cake completely with cream and sprinkle with almond brittle. Then pipe 12-16 dollops of cream around the edge of the cake and decorate with the reserved strawberry pieces. For my first cake, I added about 50 ml of fruit brandy to the rhubarb mixture, but this isn’t necessary, as it partially masks the rhubarb flavor.