Rhubarb birthday cake with fluffy meringue filling. How to make a birthday cake? With this recipe, it will be wonderfully easy and delicious!
Ingredients
Sponge cake
- eggs (room temperature), 5
- powdered sugar, 70 g
- flour, 120 g
- melted butter, 30 g
Filling
- rhubarb stalks, 3
- vanilla bean or natural extract, 2 teaspoons or vanilla sugar, 1 tablespoon
- sugar, 2 tablespoons
- piece of lime or lemon
- potato starch, 1 teaspoon
- strawberry jam, 1 jar
- coconut rum (Malibu), about 1/3 cup
Mascarpone cream
- mascarpone cheese (cold), 250 g
- heavy cream 30% (cold), 250 ml
- vanilla sugar, 1 packet
- powdered sugar, 2 tablespoons
Decoration
- ready-made meringues, about 100 g
- fresh strawberries (optional)
Preparation:
Remove the eggs for the sponge cake from the fridge well in advance to warm up. Separate a 24 cm springform pan, place a sheet of baking paper on the bottom, and close the ring, letting the paper stick out. Preheat the oven to 180°C.
Beat the whole eggs with powdered sugar for about 10 minutes until fluffy, thick, and light cream. Sift the flour (a must!) into the whipped cream and gently mix with a spatula (divide the flour into 2 parts and mix gently after each portion or briefly mix at the lowest mixer speed). Add melted and cooled (important!) butter and gently mix. Pour the batter into the prepared form and place it in the preheated oven. Bake for about 20 minutes until golden. Remove and cool.
Wash the rhubarb, cut off the greenest parts (about 1/3 length with leaves), and set them aside (use on another occasion). Cut the remaining pinkest parts into small pieces, place them in a baking dish, sprinkle with sugar, drizzle with lime, add vanilla seeds (extract or vanilla sugar), mix and place in the oven preheated to 180°C. Bake for 20 minutes. Cool, then gently remove the rhubarb from the dish. Add half of the Malibu rum mixed with potato starch to the remaining juice. Heat, stirring, until the syrup thickens. Pour it over the rhubarb and let it sit.
Place mascarpone, cream, vanilla sugar, and powdered sugar in a bowl and beat into a thick and fluffy cream (about 5 minutes). Add a cream stabilizer if using.
After cooling the sponge cake, cut it into 2 layers. Spread 2/3 of the jam (e.g., the part without fruits) on the first layer, place the rhubarb with thick syrup. Cover with half of the cream, place the second layer, soak it with the rest of Malibu, and cover with the remaining cream. Cover the sides with crushed meringue. The top can be decorated with fruits from the jam or fresh strawberries. The entire cake can also be sprinkled with crushed meringue.
