Ingredients
Protein mass:
4 egg whites
150g sugar
1 pinch of salt
100 g almond flakes
Batter:
100g butter
4 egg yolks
60g sugar
1 tbsp vanilla sugar
125g flour
1 teaspoon Baking powder
40g milk
Rhubarb filling:
500 g rhubarb in pieces
1 pack of cake icing, red
30g sugar
1/2 tsp cinnamon or tonka bean
Aside from that:
500 g cream
2 packs of cream stiffener
1 tbsp vanilla sugar
PressPress
that’s how it works
Cut the rhubarb into pieces and place in the Varoma. Put 400 g water in the mixing bowl, put Varoma on, steam for 15 minutes/Varoma/speed 1.
Weigh 250 g of the cooled cooking water into the mixing bowl, add the cake glaze, cinnamon or tonka beans and sugar. Mix 3 seconds/speed 4. Swipe down. Cook 4 minutes/100 degrees/speed 1.
Mix the rhubarb pieces and cake icing and chill.
Line 2 springform pans with baking paper (if you only have one, you can prepare one at a time)
Preheat the oven to 180 degrees O/U
Insert the mixing attachment into the mixing bowl. Separate the eggs and place the egg whites with a pinch of salt in the fat-free mixing bowl. Beat for 2-4 mins/speed 3.5 until stiff peaks form.
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