Cream cake with rhubarb cream

For the birthday coffee for rower I also made cream cake using this Twin-food recipe, which work perfect in my kitchen compared to the dicaster I had with this cream cake with rhubarb compote and white chocolate cream.

Cream cake with rhubarb cream: - 1 cake

• Buns for cream cake
• 500 g rhubarb - 1-2 cm pieces
• 200 g sugar
• 1 lemon - the juice
• ½ l dairy whipping cream, 35-40% fat
• 3 leaves of gelatine

1. Start by making the rhubarb compote, which can be done 1 days before or earlier.
2. Add rhubarb pieces, sugar and lemon juice to a cooking pot. Bring it to the boil. Let the rhubarb simmer until the pieces are soft (10-15 minutes).
3. Cool down the rhubarb compote.
4. Place the gelatine leaves in cold water for 5-10 minutes.
5. Whip the dairy cream into whipped cream.
6. Squeeze the gelatine leaves free from water.
7. Melt the gelatine leaves in a water bath place in boiling water.
8. Blend the rhubarb compote into a homogenous mass and blend the melted gelatine in as well.
9. Gentle stir the rhubarb compote together with the whipped cream.
10. Place a cream cake bun in a round spring form.
11. Spread some of the rhubarb cream on top, place another cream cake bun on top of the rhubarb cream.
12. Spread another portion of rhubarb cream on this bun layer, followed by placing the third cream cake bun on top.
13. Spread the remaining rhubarb cream as top layer.
14. Place the cream cake in the refrigerator for minimum 4 hours or night over.
15. Serve and enjoy :-)