Rhubarb Cream Pie with Raspberries

For the rhubarb cream cake, first prepare the cake base. To do this, separate the eggs. Beat the egg whites with a pinch of salt until semi-stiff, beat in the sugar and vanilla sugar, beat the yolks a little and add them gradually. Beat everything until fluffy.

Fold in the flour and place the dough in a greased and floured cake tin (approx. 22 – 24 cm diameter) and bake in a preheated oven at 180 degrees for approx. 25 minutes. Test the cake with a chopstick to see if it is done. Remove from the pan and allow to cool.

For the cream, whip the Qimiq for three minutes until creamy, stir in the jam, powdered sugar and curd, stir in the soaked gelatine dissolved in a little rum or water until lump-free and fold in the whipped cream.

Line the cake tin with baking paper and place the cooled cake base in the tin, spread with a little rhubarb jam and spread the cream on top.

Place in the refrigerator overnight so that the cream becomes firm. Spread the raspberries over the cream and top with the cake glaze made according to package directions.

Chill again briefly until the cake glaze is firm . Remove the rhubarb cream cake from the mold and enjoy !

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