administratorA very light and refreshing cheesecake. The rhubarb flavor is creamy and mild thanks to the mascarpone and custard. A perfect recipe for warm spring days.
Ingredients:
Sponge Cake:
2 eggs
150 g sugar
a pinch of salt
120 g flour
1/2 tsp baking powder
Rhubarb Cream:
12 gelatin sheets (or 12 tsp powdered gelatin)
600 g rhubarb, cut into small pieces
200 g sugar
1 package of vanilla custard powder
500 g mascarpone
Decoration:
250 ml heavy cream
1 tbsp sugar
Strawberries or other fruits
Instructions:
Separate the egg whites from the yolks. Beat the yolks with 120 g of sugar. Whip the egg whites with a pinch of salt, adding 30 g sugar at the end of whipping.
Sift the flour and baking powder into the yolks and mix. Gently fold in the egg white foam.
Pour the batter into a 26 cm springform pan lined with baking paper and bake at 180ºC for about 15 minutes. Let the cake cool completely.
Place the rhubarb and sugar in a small saucepan and cook over medium heat for 15–20 minutes until the rhubarb breaks down completely. Dissolve the custard in 100 ml of water, add to the warm rhubarb, and bring to a boil.
Soak the gelatin in cold water (or dissolve powdered gelatin in a small amount of warm water). Squeeze out the gelatin and add it to the warm rhubarb. Mix well until fully dissolved. Let it cool.
When the rhubarb mixture is cool and starting to set, combine it with mascarpone using a mixer. Spread the cream over the sponge cake and refrigerate for at least 3 hours.
Whip the cream with sugar and use it to decorate the cheesecake. Add strawberries or other fruits if desired.
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