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Instructions |
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Top & Bottom- Whip sugar and eggwhite until stiff, mix the rest of the ingredients and carefully mix them in the sugar-eggwhite stuff.
Carefully spred two circles (top and bottom of the cake)with a diameter of 15cm un bakingpaper. Sprinkle roughly chopped almonds on one of them.
Bake the top and bottom in a preheated oven 180C for about 10-12 min, and let them cool completely.
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Filling-
Bring the cream to a boil, turn the heat off and stir in the white chocolate. Let cool in the frige. (posible to make this the day before)
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Chop the rhubarb finely and boil with two tables. of water until tener. mix the sugar and cornflour and add it to the rhubarb. Cool the rhubarb in the frige. (posible to make the day before)
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Wipe the white chocolate cream and carefully mix in the rhubarb.
Put the fresh strawberries on the bottom (the one without the chopped almonds) and spred the rhubarb-whitechocolate cream on top of the berries and place the top on top!
Keep it cold until served!
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Originally Submitted
5/9/2011
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