Rhubarb Foam and Cherry Pie Royale

A great cake recipe for any occasion:

Boil water, sugar, white wine, slice of a lemon, raspberries and rhubarb peel, strain and cook the rhubarb pieces in it until soft. Strain the stock and set aside. Finely whisk the soft-boiled rhubarb and do not strain.

Boil half of the rhubarb stock to a third, bind with 1 sheet of gelatin and carefully fold into the rhubarb. Whip the egg yolks and powdered sugar until creamy, mix with the rhubarb mixture and carefully fold in the whipped cream. Last but not least, add the softly cooked diced rhubarb.

Cherry Cake “Royale” Roll out short pastry base thinly, place in a cheesecake pan 2 cm high and bake blind for 10 min at 160 °C until done. Stew the pitted cherries briefly in port wine until soft. Mix powdered sugar, egg yolks, eggs, double cream and kirsch to a homogeneous cream. Place the cherries on the short pastry base and cover with the cream. Bake for 35 minutes at 130 °C.

The buffet Aperitif “Bellini” Variation of the Niedermotzinger asparagus pike-perch stuffed with salmon trout and potato gratin Parmigiana: Melanzane-paradeiser casserole with mozzarella Roast beef and stuffed paradeiser Rhubarb mousse and cherry pie “Royale

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