ALMOND RHUBARB CAKE WITH FRESH STRAWBERRIES

INGREDIENTS:
4,5 dl rhubarb
1,5 dl sugar
3 tsp vanilla paste or 1 big vanilla pod
200g almonds
250g sugar
5 egg whites
4 dl heavy cream
10g dark chocolate
500g strawberries

Cut your rhubarb into 0,5 inch pieces. Put the rhubarb, 1,5 dl sugar and vanilla into a saucepan (if you use a vanilla pod, scrape the vanilla beans from the pod and mix it with 1 tbsp sugar and put the vanilla sugar and pod into the saucepan) and bring to a boil. Let it simmer until the rhubarb is soft. When it's done, remove the vanilla pod and set aside in the fridge and let it cool completely.

Add the almonds and 50 g sugar to a blender and blend until very fine. Set aside. Whip the egg whites and the rest of the sugar until stiff. Very carefully, fold in the blended almonds. When it's all combined. Pour the batter in to a lined pan and bake about 30 minutes at 180°C/350°F. It needs to be golden on top. When it's done let it cool completely.

When the cake is cold you can start making the rhubarb cream and strawberries. Wash the strawberries and cut them into slices. Set aside. Whip the heavy cream until soft peaks appear. Carefully fold in the cold rhubarbs. Put all of the rhubarb cream on top of the almond cake. Now put a lot of strawberries on top of the cake. Chop the dark chocolate and sprinkle some on top.

Enjoy!

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