Florentine Rhubarb Tart

A cake recipe for all foodies:

1. soak white and red gelatine together in cold water. Clean rhubarb, cut into 2 cm wide pieces. Boil jam and juice. Add rhubarb, make with lid closed for 5-7 min over medium heat until rhubarb is soft but not falling apart, swirling the saucepan occasionally. Transfer rhubarb to a suitable bowl, squeeze gelatin, allow to melt in it, and set aside to cool until set (takes about 3 hours).

For the short pastry, beat 150 g butter, 75 g sugar, vanilla pulp and 1 pinch of salt with the dough hook of a mixer until smooth. Mix in egg yolks briefly. Knead in flour and 2 tbsp. whipping cream briefly, then knead with your hands. Wrap in plastic wrap and chill for 90 minutes.

For the florentine mixture, chop the cherries. Bring remaining butter, remaining sugar, honey and remaining whipping cream to a boil and bubble uncovered for 1 minute. Add almond slivers, flaked almonds and voucher cherries, bring to a boil repeatedly for a short time. Set aside in saucepan.

Divide shortcrust pastry in half, chill one half again. Roll out the other half on a floured surface to 26 cm ø, place in a greased cake springform pan (26 cm ø), prick several times with a fork. Pre-bake in a heated oven at 190 °C (gas 2-3, convection oven not recommended) on the 2nd rack from the bottom for 10 min.

Spread half of the florentine mixture evenly over the top.

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