Rhubarb quark cake
The season has begun! We prepare fruity rhubarb compote from the sweet and sour sticks. Combined with sponge cake and two types of quark cream, the result is a creation that ensures moments of happiness.
INGREDIENTS
FOR THE SPONGE CAKE
35 g butter
5 eggs (size M)
1 pinch of salt
150 g sugar
1 packet of bourbon vanilla sugar
150 g wheat flour (type 405)
25 g cornstarch
FOR COMPOTE AND MOUSSE
750 g rhubarb
230 g sugar
1 pinch of cinnamon
300 ml rhubarb juice
1 packet of vanilla pudding powder
5 sheets of gelatine
3 fresh egg yolks (size M)
1 packet of bourbon vanilla sugar
1 tbsp lemon peel
200 ml milk
400 g quark (20% fat)
600 g cream
100 g marzipan paste
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Melt the butter. Line a springform pan (Ø 26 cm) with baking paper.
Separate the eggs. Beat the egg whites and salt until very stiff, then add 75 g of sugar. Beat the remaining sugar, 2 tablespoons of water, egg yolks and vanilla sugar until thick and creamy. Add the egg whites and fold in.
Mix the flour and starch, sift over the top and fold in. Briefly beat in the butter. Put the dough in the pan and bake in the preheated oven for about 35 minutes. Leave to cool in the pan overnight.
Step 2
Clean the rhubarb, cut into fine pieces and leave to draw juice in a bowl with 80 g of sugar and a little cinnamon for about 30 minutes.
Drain the rhubarb, collect the juice and fill up to 400 ml with rhubarb juice. Mix 4 tablespoons of this with vanilla pudding powder.
Bring the remaining juice to the boil and stir in the mixed pudding mixture. Add the rhubarb and cook until just cooked (cooking time varies depending on the variety; the pieces should be cooked but not fall apart).
