Cook

30 min

This cake is summer on a plate. Delicious strawberries combined with rhubarb on a delicate almond sponge make a light and refreshing cake.

Allow plenty of time for this cake as there is lengthy chilling time needed.

Strawberry & Rhubarb Torte

INGREDIENTS
For the Rhubarb
  • 600g rhubarb, washed and cut into 2cm pieces
  • 100g caster sugar
  • 1 vanilla bean, seeds only
  • 5 gelatine leaves, soaked in cold water
For the Almond Sponge
  • 4 large eggs, separated
  • 40 + 40g caster sugar
  • Pinch of salt
  • 1 tsp vanilla essence
  • 65g plain flour
  • 80g ground almonds
For the Strawberry Mousse
  • 300g strawberries
  • 100g caster sugar
  • 400ml double cream
  • 5 gelatine leaves, soaked in cold water
For the Decorations
  • 200ml double cream
  • 2 tbsp icing sugar
  • ½ tsp vanilla essence
  • 2 sticks of rhubarb, cut into 5cm long pieces
  • 2 tsp brown sugar
  • 20 – 25 small strawberries
METHOD
  1. For the Rhubarb filling, line a 20cm shallow round tin with cling film.
  2. Put the cut rhubarb, sugar and vanilla into a saucepan. Heat gently and stir until the sugar has dissolved. Simmer on a low heat until the rhubarb is soft and take off the heat. Stir in the squeezed out gelatine and set aside to cool to room temperature.
  3. Once cooled, pour the mixture into the prepared tin and chill in the fridge for 3 – 4 hours until set.
  4. For the Almond sponge, grease and line two 23cm round tins with baking parchment. Preheat the oven to 190C/170C fan.
  5. In a large bowl, beat the egg yolks with 40g of the caster sugar until thick and pale.
  6. In a separate clean bowl, beat the egg whites with 40g of caster sugar and the salt until stiff but not dry.
  7. Fold a third of the egg whites into the egg yolk mixture until combined. Add the remaining egg whites and sift over the flour. Add the almonds and gently fold everything together until combined.
  8. Divide the batter evenly between the tins and level the tops. Bake in the preheated oven for 15 – 20 minutes until a pale golden brown and firm to the touch.
  9. Turn the cakes out onto a cooling rack lined with baking parchment, sprinkled with a little caster sugar and leave to cool.
  10. To make the Strawberry Mousse, in a blender or using a stick hand blender, puree the strawberries with the sugar.
  11. In a microwave or in a small saucepan heat about 50 ml of the strawberry puree until hot but not boiling.
  12. Stir in the squeezed out gelatine and stir until dissolved. Add the remaining strawberry puree to the gelatine mixture and chill until just beginning to set.
  13. Beat the cream until thick and fold into the strawberry mixture.
  14. To Assemble the Cake, place a sponge cake onto a serving plate and enclose with a cake ring or tight fitting spring form ring.
  15. Spread the cake with half of the strawberry mousse. Place the rhubarb jelly into the centre and spread over the remaining strawberry mousse.
  16. Level and top with the second sponge. Chill the cake for 3 – 4 hours to set the mousse or overnight.
  17. Preheat the oven to 200C/180C fan. Place the cut rhubarb onto a lightly greased baking sheet and sprinkle with the sugar. Bake for 20 – 30 minutes until soft but still holding its shape. Set aside to cool.
  18. Beat the cream with the icing sugar and vanilla essence until stiff but still spreadable.
  19. Remove the cake ring. If you have a cook’s blowtorch, run the flame around the ring to make it easier to release.
  20. Spread the top of the cake with half of the cream. Spoon the remaining cream into a piping bag fitted with a large plain, round nozzle. Pipe small mounds of the cream around the top of the cake. Use a teaspoon to flatten the mounds slightly on the inside, the side facing the centre. Place a strawberry in each hollow and arrange the rhubarb in the centre.

Notes: If you like you can glaze the strawberries with a little warmed redcurrant jelly brushed over the top.

I have used Dr.Oetker Diamond Leaf Gelatine. If you are using a different brand please refer to the manufacturers instructions.

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