Dessert
Rhubarb and White Chocolate Layer Cake
2 u 30 minVoor 12Nutri-Score D€€
D
2 u 30 min
2 u 30 minRhubarb and White Chocolate Layer Cake
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@juliemarieeats
@juliemarieeats
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wat u nodig heeft
Ingrediënten
rhubarb (trimmed and chopped into small pieces)Groente en fruit500 g
granulated sugar (for the compote)Voorraadkast100 g- lemon juice (freshly squeezed)Groente en fruit15 ml
butter (softened, plus extra for greasing)Zuivel230 g
caster sugarVoorraadkast250 g
eggs (room temperature)Zuivel4 stukken- vanilla extractVoorraadkast10 ml
self-raising flour (sifted)Granen250 g- baking powderVoorraadkast5 g
milk (room temperature)Zuivel120 ml- white chocolate (finely chopped)Voorraadkast300 g
- double cream (cold, for the ganache)Zuivel450 ml
- icing sugar (sifted)Voorraadkast30 g
per portie
Voedingswaarden
393kcal
- Koolhydraten
- 40 g
- Eiwitten
- 4 g
- Vetten
- 24 g
wat u gebruikt
Keukengerei
Oven
Taartvorm ×2
Mengkom ×2
Handmixer
Steelpan- Afkoelrooster
- offset spatula
stap voor stap
Bereiding
- Stap 1
Make the rhubarb compote
- Combine the rhubarb, granulated sugar and lemon juice in a saucepan.
- Cook over medium heat, stirring occasionally, until the rhubarb breaks down into a thick compote.
- Transfer to a bowl and let cool completely.
- Stap 2
Bake the vanilla sponge
- Heat the oven to 180 °C and grease and line the cake pans.
- Beat the softened butter and caster sugar until pale and fluffy, then beat in the eggs one at a time with the vanilla extract.
- Fold in the sifted self-raising flour and baking powder, then stir in the milk until smooth.
- Divide the batter between the pans and bake until golden and a skewer comes out clean.
- Cool in the pans for a few minutes, then turn out onto a cooling rack.
- Stap 3
Make the whipped white chocolate ganache
- Melt the chopped white chocolate gently in a heatproof bowl.
- Warm part of the cream and stir it into the melted chocolate until smooth, then stir in the remaining cold cream.
- Chill the ganache until cold, then whip it with the icing sugar until light and spreadable.
- Stap 4
Assemble the cake
- Place the first sponge layer on a plate and spread over a layer of whipped ganache.
- Add a layer of rhubarb compote, then top with the second sponge layer.
- Cover the cake with the remaining ganache and swirl the top.
- Stap 5
Chill and serve
- Chill the cake so the ganache sets before slicing.