RHUBARB LAYER CAKE

INGREDIENTS
4 egg whites
200 g sugar
220 g almonds

RHUBARB MOUSSE
400 g rhubarb
1 tbsp vanilla paste
300 g sugar
4 dl heavy cream
5 gelatine leafs

MARZIPAN
200 g marzipan
80 g powdered sugar
20 g glucose syrup

DECORATION
2,5 dl heavy cream

I decided to decorate the cake pretty simple, but if you want to decorate with more delicious stuff you can easily do so.

I use a good quality vanilla paste with real vanilla seeds from Tørsleffs or dr. Oetker. It looks beautiful and tastes better. If you can’t get those specific ones use another good quality one. Or use a real vanilla bean. I would use a thick one for the mousse.

Preheat the oven to 160°C/320°F. Add the almonds to a blender and blend until very fine. Set aside. Whip the egg whites until they start to get fluffy. Add a bit sugar at a time and whip until stiff. Very carefully, fold in the blended almonds. When it's all combined divide into two. Place a piece of baking paper on a baking sheet and draw two cirkles on it, the size of the springform you’re gonna use. With a bit of space between them as they float out a bit. Pour the batter into the two cirkles and smooth it out so they get as even as possible. Bake for 25-30 minutes. They are done when they are light golden. Let them cool off completely before you try to remove them from the baking paper.

Soak the gelatine in cold water. Cut your rhubarb into 0,5 inch/1 cm pieces. Put the rhubarb, sugar and vanilla into a saucepan and bring to a boil. Let it simmer until the rhubarb is soft and no big pieces are left. When it's done add the soft gelatine leafs to the still very warm rhubarbs and mix. Set aside. Pour the cold heavy cream into a big bowl and whip until very soft peaks appear. It’s important that’s it’s only lightly whipped. Now you can add a bit of the whipped cream into the warm rhubarbs and mix. Pour it into the rest of the cold whipped cream and carefully fold it until it is all combined. Divide into two. Take the plate you want to serve the cake on ( make sure it can go into the freezer ) and lay the first cake base on it. Use a acetate sheet, put it tightly around the cake. And then the springform. ( not the bottom ) Add half of the mousse, add the other cake base and then the rest of the mousse. Put the cake in the freezer till the next day.

The next day. Remove the cake from the freezer, remove the acetate sheet and springform, and put it into the fridge 4-5 hours before you are gonna serve it. When it’s not frozen anymore you can make the marzipan. Knead the marzipan, powdered sugar and glucose syrup until it’s well mixed. Roll it with a rolling pin until it’s about 3-4 millimeters. Cut it so it fits your cake. Whip your heavy cream. Use a bit on the sides of the cake for the marzipan to cling to. Add the rest to a piping bag fitted with a star tip and pipe onto the cake. Keep in the fridge.

Enjoy.

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