Strawberry and rhubarb cake
Time
Total preparation time: 40 min.
ingredients
- 1 three-piece Bisquittortenboden (home-made or bought - is a matter of taste and time)
- 500 g rhubarb
- Sugar to taste
- Vanilla flavored pudding powder
- about 6 - 8 tablespoons milk
- 700 g of strawberries
- 2 cups of cream
- 2-3 pck. Vanilla sugar
- Gelatin (I prefer leaf gelatin)
- some white and or black couverture
- some coconut fat
preparation
- Cut rhubarb into bite-sized pieces and sprinkle with sugar.
- Let it stand until it leaves juice, then simmer for a few minutes in its own juice until it softens.
- Mix the pudding powder with a little milk and tie the rhubarb with it. Let cool down.
- While the rhubarb is cold, brush 500 g of strawberries and pear it in a liter.
- Beat the cream with vanilla sugar very stiff.
- Quickly calculate how much fluid you got with the cream and the strawberry puree and soak gelatine accordingly.
- Carefully lift the strawberry puree under the cream.
- Dissolve the gelatine on a low flame, add 2 tablespoons of strawberry cream to the gelatine, then pour this mixture into the strawberry cream. Put aside.
- Cut 4-5 strawberries into thin slices.
- Place the cake ring around the 1st biscuit bottom and brush with the cooled rhubarb paste. Then put the sliced strawberries and then a little of the strawberry cream. Lay the next floor. Put some strawberry cream on it and maybe even a few strawberry slices.
- Then the last floor. Divide the remaining strawberry cream into two parts. One part of the cake is covered from above. The other part comes in a piping bag. Either spray on small tuffs or e.g. spray on a grid (the imagination has no limits when decorating).
- Liquefy couverture with coconut oil in a water bath. In it strawberries, whole or even strawberry pieces (depends on their size) envelop. First set aside.
- Leave the cake to rest well chilled for approx. 12 hours and top up with the enveloped strawberries just before serving.
- If you have a hand, you can also sprinkle a few fresh lemon balm leaves, strawberry mint, scented rose leaves or violet flowers over it.
