For the dough, beat the eggs until foamy. Mix sugar, vanilla sugar and lemon zest, sprinkle in, then beat for another 2 minutes. Mix flour with baking powder, sift half of it onto the egg cream and stir in briefly on lowest speed. Mix in the rest of the flour mixture in the same way. Finally, briefly stir in the butter.
Pour the mixture into a springform pan (26 cm), smooth it out and bake in a preheated oven at 180 °C (top and bottom heat) for about 20 minutes. Then remove the base from the pan and allow to cool completely.
For the topping, wash and peel the rhubarb and cut into small pieces. Mix in a saucepan with sugar and vanilla sugar and let marinate for 1 hour.
Boil the marinated rhubarb pieces in a little water until soft, about 5 minutes, taking out a few smaller pieces of rhubarb after 2 minutes for garnish and setting aside. Strain the remaining rhubarb through a sieve, weigh out 280 g and leave to cool.
Whip the cream until stiff. Soak the gelatine in cold water and dissolve. First mix with a small amount of rhubarb puree, then stir into the remaining puree. When the mixture begins to thicken, fold in the cream.
Place the pastry case on a cake plate and put a cake ring around it. Spread the cream over the base, smooth it out and refrigerate the cake for at least 2-3 hours.
Before serving, loosen the cake ring and smooth the surface of the cake.
Preparation Tip:
Serve the cake well chilled & enjoy.
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