Rhubarb biscuit slices

  • 5 eggs (size M)
  • 75 g Sugar
  • 50 g flour
  • 50 g Cornstarch
  • grated zest of 1/2 untreated lemon
  • baking paper
  • 11 sheet white gelatine
  • 1 sheet redGelatine
  • 750 g Rhubarb
  • 115 g Sugar
  • 2 packet Vanillin sugar
  • 250 g whipped cream
  • Extra-strong aluminum foil
60 minutes
easy
1.
Separate eggs. Beat the egg white until stiff, gradually pour in the sugar. Finally stir in egg yolks one after the other. Mix the flour and cornstarch, sift over the egg mixture, add the lemon zest and fold in with the whisk.
2.
Line the baking sheet with baking paper and spread the sponge cake on top. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 10 minutes. Let the biscuit cool down. Soak the gelatine in cold water.
3.
In the meantime, clean and wash the rhubarb. Put a 10 cm long piece aside for decoration. Cut the remaining rhubarb into pieces approx. 1 cm long. Boil 1/4 liter of water in a saucepan. Cook the rhubarb cubes in it for 1-2 minutes.
4.
Remove from heat and stir in 100 g sugar and vanilla sugar. Squeeze out the gelatine, dissolve it in the hot rhubarb and stir in. To let it cool down. Lift the sponge cake base from the baking tray. Peel off the parchment paper.
5.
Cut the biscuit in half crosswise and place one half on a tray or plate. Fold a stable edge out of aluminum foil and place it around the bottom. As soon as the rhubarb begins to solidify, spread it on the prepared soil and smooth it out.
6.
Place the second sponge cake plate on top and press lightly. Approx. Chill for 1 hour. Loosen the aluminum rim and cut the filled biscuit best with an electric knife in 10 cuts (approx. 5x10 cm).
7.
Whip the cream until stiff and pour in the remaining sugar. Cut the put back rhubarb into thin slices. Pour the cream into a piping bag with a star nozzle and decorate the slices thickly with cream and a rhubarb slice.
8.
Makes about 10 pieces.
1 portion approx:
  • 260 kcal
  • 1090 kJ

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