This cake is light and refreshing, just the thing for a warm summer day. You will need some time in between the different steps of making it, but you can space it out and do other things, as each step is fairly quick. Here in Germany the strawberry and rhubarb season is from May to June 24th, St. John’s Day or summer solstice. After that you should no longer cut the rhubarb stalks.
If I am hard pressed for time, I buy a Biskuitboden at the supermarket. You can also bake the cake layer:
- beat 3 eggs light and fluffy
- slowly add 125 g sugar until the batter stiffens
- carefully fold in 125 g flour, 75 g starch and 1 tsp. baking powder
- bake at 175°C on the 2nd lowest rack for about 18-22 minutes
Meanwhile peel 3-4 rhubarb stalks, cut off the ends, cut into pieces and gently heat them with the juice of half a lemon and 150 g sugar for about 8 minutes until tender.
Pull the pot from the stove and add in 500 g strawberries, washed and without leaves, cut in half if you wish.
Take a packet of gelatine which has soaked for ten minutes in 3-4 Tbsp. of water or juice and stir the gelatine into the warm (not hot!) fruit. Let the fruit and gelatine cool until almost cold and not quite jellied.
Whip 300-400 ml heavy cream, add in some sugar if you wish. Fold the whipped cream into the cold fruit. Pour the fruit and cream onto the cake layer with a cake ring placed firmly on top. Put the cake into the fridge and let the fruit topping set over night.
Enjoy with hot coffee or iced tea!