When the snow is solid, quickly pour in the sugar and fold it in quickly and quickly. (max. 10 seconds)
Remove the mixing attachment and pour the egg white mixture.
Add the butter to the mixing bowl, beat for 20 seconds/speed 3.5, add the egg yolks and sugar and continue beating for 2 minutes/speed 3.5.
Add flour, baking powder and milk and fold in for 15 seconds/speed 3
Always use half the ingredients per springform pan.
Spread the batter on the base (makes a very thin layer),
pour the egg white mixture over it and spread it out, sprinkle with the almonds.
Repeat with the 2nd springform pan or bake the 1st cake, let it cool slightly and then fill the pan again.
Insert the mixing attachment into the mixing bowl, pour in the cream without setting the time/level 3.5 until it is stiff to the desired consistency. Beat, after approx. 20 seconds let the cream and sugar trickle in through the opening in the lid.
Remove the bases from the springform pans. Place the base on a cake plate and spread the rhubarb filling on top. Spread the cream over the rhubarb; if you want, you can also pipe 12 tuffs of cream onto the edge.
Cut the 2 “base” into 12 cake pieces and place on top of the cream.
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