You have constantly asked when I will finally publish the recipe, so here it is, this is German heavly cake with rhubarb compote. This basically means you will make a traditional batter creaming the butter with sugar, but only adding egg yolks, then beat the egg whites into meringue separately, sprinkle with sliced almonds and then fill with whipped cream and rhubarb compote. No wonder you have constantly checked whether I will finally share the recipe, it simply is so good. I have made it several times just in the last few days.
I am often asked who gets to eat all the cakes and baked goods I make. The answer is: a lot of people, family, friends, colleagues, aquaintances, the list is long. I usually only eat one small slice to be sure all is good. However, not with this cake. I actually had to eat two (!) pieces immediately. Because it is that good. And then it was over so quickly, I had to make it again. So that I could take pictures. And because I wanted to try it again. So here it is, one of the best cakes I have eaten in a long time.
German heavenly cake sandwhiches two cake layers with a meringue topping between whipped cream and rhubarb compote. You can see how I make it with strawberries in this short video. For the cake layers preheat oven to 180 degrees Celsius and line the bottom of two 24-26cm springforms with parchment paper. If you only have one, line one. Beat the soft butter with 80 grams of sugar for a few minutes until light and fluffy. Seperate the eggs, keeping the egg whites in a large bowl and slowly add one egg yolk at a time, mixing thoroughly. Add vanilla extract and milk and mix until combined. Lastly beat in flour and baking powder, only mix until combined. Divide the batter evenly between the two springforms, if you only have one, only spread half and keep the rest in the fridge. Be sure to clean your mixer thoroughly. Beat the egg whites with a pinch of salt, slowly adding 150 grams of sugar. Beat until stiff and glossy. Divide evenly between the two springforms, if you only have one, keep half in the fridge. Sprinkle with sliced almonds. Bake on medium rack for about 25 minutes or until lightly browned. Let one cake layer cool as a whole, but be sure to divide the second into 12-16 pieces while still warm. You can make the cake layers up to two days in advance if kept airtight and chilled. For the filling wash, peel, and cut the rhubarb in small pieces. Bring to a simmer with water and sugar, stir occasionally. It should get soft after a few minutes. Stir the instant pudding with some water until you see no lumps. Once your rhubarb is soft, add the pudding, stir and bring to a boil for a minute. The mixture should thicken. Let cool and put in the fridge. Then beat cream, sugar, and vanilla extract until stiff. Place the full cake layer on a plate and put the springform around. Now spread the rhubarb filling, then as a second layer the whipped cream and place the second cake layer on top. You can sprinkle with icing sugar if desired. If kept airtight and chilled the cake will keep for a few days. It should chill for a few hours so that the rhubarb filliing can set.German Heavenly Cake with Rhubarb
Ingredients
Instructions
P.S.: Feel free to try the version with raspberries, it is a bit quicker as you don’t need to prepare a compote and can mix the fruit with the whipped cream immediately.
No Comments