Instructions

    Follow these steps

    Rhubarb compote

  1. Cut the rhubarb into smaller pieces.

  2. Add all the ingrediencies to the compote in a sauce pan and let it slowly boil for 5 minutes. Let it cool down.

  3. Add the vanilla bean paste and mix to a smooth cream.

  4. Cake

  5. Set oven to 210°C (410°F)

  6. Dress two oven sheets with parchment paper

  7. Assemble your assistent with whisk bowl and balloon whisks.

  8. Separate 3 eggs into egg whites and egg yolks.

  9. Add the egg whites and sugar into the whisk bowl and whisk to merengue consistent.

  10. Assemble your assistrent with whisk bowl and balloon whisks once again.

  11. Add the egg yolks, two more eggs and icing sugar. Whisk until fluffy.

  12. Add the flour and whisk until smooth batter.

  13. Carefully add the merengue into the batter and the pistachio nuts. Blend very carefully.

  14. Pour the batter over one of the owen sheets with parchment paper

  15. Bake for 6 minutes

  16. Add sugar on the other parchment paper. Wipe the cake on the sugared parchment paper and remove the other parchment paper. Turn the cake around once more so that you have the best side down.

  17. Add the rhubarb compote on the cake and rol from long side to long side.

  18. Whisk the cream with icing sugar and vanilla. Decorate the cake with cream and flowers.

Ingredients

Cake

  • 5 egg whites
  • 0.3 cups sugar
  • 0.8 cups icing sugar
  • 0.7 cups flour
  • 0.7 cups mixed pistachio nuts

Rhubarb compote

  • 1.3 cups Rhubarb
  • 0.1 cups lemon juice
  • 0.2 cups sugar
  • 0.5 pinch black pepper
  • 0.4 cups frozen rasberries
  • 1 vanilla bean paste

Vanilla cream

  • 2.1 cups whipped cream
  • 0.5 ounce icing sugar
  • 0.5 vanilla bean paste