Day: May 6, 2022
You need 16 ingredients: 300 g raspberries, 500 g rhubarb, 300 g sugar, 50 g cornflour, 4 organic eggs, 1 packet vanilla sugar, 1 pinch(s) salt, 1 organic lemon, 200 ml rapeseed oil, 200 ml rosé prosecco, 300 g wheat flour type 405, 0.5 tbsp baking powder, 500 g soft butter, 400 g Icing sugar, 500 g cream cheese
+ edible flowers for decoration
Ingredients for the first step: 300 g frozen raspberries, defrost the raspberries, 500 g rhubarb, 100 g sugar, 50 g cornflour
Wash and clean the rhubarb and cut it into pieces about 1.5 cm long. Bring the rhubarb, 100 g sugar and 5 tbsp water to the boil, cover and simmer for about 8 minutes. Mix the starch with 5 tbsp. cold water until smooth and stir into the compote. Simmer again for about 1 minute. Then leave to cool.
Ingredients for the second step: 200 g sugar, 4 organic eggs, 1 packet vanilla sugar, 1 pinch(s) of salt
For the sponge cake, beat 200 g sugar, eggs, vanilla sugar and salt with the whisk of a hand mixer for about 10 minutes until foamy.
You need: Kitchen grater, Citrus press, springform pan
Ingredients for the third step: 1 organic lemon, 200 ml rapeseed oil, 200 ml rosé prosecco, 300 g wheat flour type 405, half package baking powder
Wash the lemon in hot water, grate the zest. Halve the lemon, squeeze out the juice. Stir the zest and juice, oil and prosecco into the egg mixture. Mix flour and baking powder and carefully fold into the egg mixture. Pour the mixture into a springform pan (22 cm) lined with baking paper and bake in a preheated oven at 170 °C convection oven for approx. 45 minutes. Remove the sponge from the oven and leave to cool.
Ingredients for the 4d step: 500 g soft butter, 400 g Icing sugar, 500 g cream cheese
For the butter cream, whip soft butter with a hand mixer and stir in icing sugar and cold cream cheese one after the other as briefly as possible. Chill a third of the cream.
You need: Angled palette
Remove the cooled sponge from the tin and, using a cake knife or very large kitchen knife, carefully cut into three equal-sized bases. Place the bottom layer on a cake plate and spread with the buttercream. Spread half of the rhubarb compote on top. Place the middle cake layer on top and also spread first with the cream, then with the compote. Finally, place the top layer on top, press down lightly and spread the cake completely with buttercream using an angled palette. Chill the cake for about 30 minutes.
You need: Blender, sieve, piping bag
Purée the raspberries and pass through a fine sieve. Mix the remaining chilled cream with about ⅓ of the raspberries. Remove a good third of the cream and fill into a piping bag. Mix the remaining cream with half of the raspberries, remove half of it and also fill into a piping bag. Mix the remaining cream with the remaining raspberries and fill into a third piping bag.
Pipe the darkest cream around the bottom third of the cake. Pipe the middle and lightest cream in the same way. Spread the rest of the lightest cream over the top. Spread the 3 creams with the angled palette to create a colour gradient.
Ingredients: Edible flowers for decorating
Decorate the cake with edible flowers as desired.