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This cake is simply perfect! The sweetness of whipped cream and meringue is beautifully balanced by the slightly tart rhubarb filling. It’s one of those cakes that looks stunning as a whole, though slicing it into neat portions can be a bit tricky. For best results, let the cake chill in the fridge overnight so the cream firms up. If you’re still thinking about desserts for Easter, this cake is a fantastic choice—it’s fresh, light, and truly spring-like.
Tips for preparation:
Don’t line the cake pan with parchment paper when baking the layers—it’s difficult to remove from the cake. Instead, carefully separate the cake from the pan with a knife and gently place it on top (especially for the top layer).
If you want a firmer cream, you can whip it with a stabilizer like Śmietanfix or dissolve some gelatin in a little warm water before adding it.
Ingredients:
4 eggs
125 g soft butter
125 g + 200 g + 4 tablespoons sugar
A pinch of salt
3 packets of vanilla sugar
150 g flour
2 teaspoons baking powder
5 tablespoons milk
4 tablespoons sliced almonds
500 g rhubarb
1 packet vanilla pudding powder (or 40 g potato starch + vanilla sugar)
400 g heavy cream
Instructions:
Preheat the oven to 175ºC (350ºF).
Beat the butter with 125 g sugar, a pinch of salt, and 1 packet of vanilla sugar. Add the egg yolks and mix well. Sift the flour together with the baking powder. Gradually add the flour and milk alternately while mixing. Divide the batter into two portions.
Beat the egg whites until stiff, gradually adding 200 g sugar while continuing to beat. Divide the meringue into two portions.
Grease and flour a 26 cm (10-inch) springform pan. Spread one portion of the batter evenly, then top with one portion of the meringue. Sprinkle 2 tablespoons of almond flakes on top. Bake for about 25 minutes and set aside to cool. Repeat the process for the second layer.
Wash and cut the rhubarb into 1 cm cubes. Place in a small saucepan with 100 ml water and 4 tablespoons sugar. Simmer over low heat for about 5 minutes. Mix the pudding powder (or starch and sugar) with 6 tablespoons of water and stir into the rhubarb. Cook for 30–60 seconds while stirring continuously. Let cool slightly.
Place one cake layer in a springform pan and spread the rhubarb filling evenly over it (it can be slightly warm). Chill in the fridge.
Whip the cream and add 2 packets of vanilla sugar toward the end. Spread the whipped cream over the rhubarb layer, then carefully cover with the second cake layer, ideally sliding it off the baking tray.
