Ganze Rhabarber-Erdbeer-Mascarpone-Schichttorte mit Pistazien-Honig-Crumble auf weisser Kuchenplatte, elegante Food-Fotografie

Spring-Fresh Rhubarb Strawberry Mascarpone Layer Cake with Pistachio Honey Crumble

Name: Spring-Fresh Rhubarb Strawberry Mascarpone Layer Cake with Pistachio Honey Crumble
Prep time: 90 min
Cook time: 45 min
Total time: 375 min
Yield: 12 Portionen
Cuisine: International
Ingredients: 4.000 Stück 4 large eggs (room temperature); 120.000 g 120g caster sugar; 120.000 g 120g plain flour; 1.000 Prise 1 pinch salt; 500.000 g 500g rhubarb (cut into 2cm pieces); 300.000 g 300g strawberries (quartered); 80.000 g 80g sugar (for compote); 1.000 EL 1 tbsp lemon juice; 1.000 TL 1 tsp vanilla extract; 500.000 g 500g mascarpone (room temperature); 300.000 ml 300ml heavy cream (cold); 80.000 g 80g icing sugar; 2.000 TL 2 tsp vanilla extract (for mousse); 100.000 g 100g pistachios (chopped); 80.000 g 80g butter (cold, cubed); 60.000 g 60g plain flour (for crumble); 40.000 g 40g brown sugar; 2.000 EL 2 tbsp honey; 1.000 Prise 1 pinch cinnamon

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Nuts

Angeschnittene Rhabarber-Erdbeer-Mascarpone-Torte mit sichtbaren Schichten aus Biskuit, Kompott und cremiger Mousse

Rhabarber-Erdbeer-Mascarpone-Schichttorte von oben fotografiert auf rustikalem Holztisch mit frischen Erdbeeren als Dekoration

This elegant layer cake combines tart rhubarb with sweet strawberries in an airy mascarpone mousse. The crispy pistachio honey crumble and tender sponge base make this cake the perfect spring treat.

Contains the following allergens:

Gluten Eggs Milk Nuts

Preparation

90 min.

Baking Time

45 min.

Servings

Difficulty

Hard

Instructions

Preheat oven to 180°C (160°C fan). Grease a 26cm springform pan and line with parchment paper. Beat eggs with sugar for 8-10 minutes until pale and voluminous. Gently fold in flour and salt.

Pour batter into prepared pan and smooth surface. Bake for 25-30 minutes until golden brown and springs back when lightly pressed. Cool completely, then remove from pan.

Simmer rhubarb with 80g sugar and lemon juice in a saucepan over medium heat for 5 minutes. Add strawberries and cook for 3-4 minutes more. Stir in vanilla extract. Fruit should retain some bite. Cool completely.

Rub together pistachios, cold butter cubes, flour, brown sugar, honey and cinnamon with fingertips to form coarse crumbs. Spread on baking sheet and bake at 160°C fan for 12-15 minutes until golden. Cool completely.

Beat mascarpone with icing sugar and vanilla until smooth. Whip cream to stiff peaks and gently fold into mascarpone mixture. The mousse should be light and creamy.

Place sponge base in clean springform pan. Spread half the mascarpone mousse over base, then evenly distribute the fruit compote. Top with remaining mousse and smooth surface.

Refrigerate cake for at least 4 hours or overnight to set. Remove from pan before serving and sprinkle with pistachio honey crumble. Slice and serve immediately.

Ingredients

12 Servings

4 large eggs (room temperature) 4 Stück
120g caster sugar 120 g
120g plain flour 120 g
1 pinch salt 1 Prise
500g rhubarb (cut into 2cm pieces) 500 g
300g strawberries (quartered) 300 g
80g sugar (for compote) 80 g
1 tbsp lemon juice 1 EL
1 tsp vanilla extract 1 TL
500g mascarpone (room temperature) 500 g
300ml heavy cream (cold) 300 ml
80g icing sugar 80 g
2 tsp vanilla extract (for mousse) 2 TL
100g pistachios (chopped) 100 g
80g butter (cold, cubed) 80 g
60g plain flour (for crumble) 60 g
40g brown sugar 40 g
2 tbsp honey 2 EL
1 pinch cinnamon 1 Prise

Baking Timer

The timer appears at the bottom right of the screen.

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