Rhubarb Quark Cake
With recipe 📌
The season has begun! We’re making a fruity rhubarb compote from the sweet and sour stalks. Combined with sponge cake and two types of quark cream, this creates a creation that will bring you moments of happiness.
INGREDIENTS
FOR THE SPONGE CAKE
35 g butter
5 medium eggs
1 pinch of salt
150 g sugar
1 packet of Bourbon vanilla sugar
150 g plain flour (type 405)
25 g cornstarch
FOR THE 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 gelatin
3 fresh medium egg yolks
1 packet of Bourbon vanilla sugar
1 tbsp lemon zest
200 ml milk
400 g quark (20% fat)
600 g cream
100 g marzipan paste
PREPARATION
Step 1
Preheat the oven to 180°C (top/bottom heat) (160°C fan/convection oven) Preheat oven to 350°F (8°C). Melt butter. Line a 26 cm springform pan with parchment paper. Separate the eggs. Beat the egg whites and salt until stiff peaks form, then add 75 g of sugar.
Whisk 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 cornstarch, sift over the mixture, and fold in.
Briefly beat in the butter. Pour the batter into the pan and bake in the preheated oven for about 35 minutes. Let cool in the pan overnight.
Step 2
Clean the rhubarb, cut it into fine pieces, and let it macerate in a bowl with 80 g of sugar and a little cinnamon for about 30 minutes. Drain the rhubarb, collect the juice, and fill the pan with rhubarb juice to 400 ml.
Mix 4 tablespoons of this with the vanilla pudding powder. Bring the remaining juice to a boil and stir in the pudding mixture.
Add the rhubarb and cook until just cooked (cooking time varies depending on the variety; the pieces should be tender, but not fall apart).
