Rhubarb cake with elderflower syrup
This cheesecake, garnished with rhubarb and refined with elderflower syrup, will delight your guests.
Ingredients · Servings 8 small slices
- 400 g sugar
- 5 squeezed lemons
- 10-12 Holunderblütendolden
- 200 g Haferkekse
- 50 g Butter
- 75 g chopped white chocolate
- 100g low-fat quark
- 1 No
- 120 ml Holundeblütensirup (so)
- 90 g sour cream
- 90g Fresh cream
- 20 g cornstarch
- 100 ml Stage
- 300 g thin rhubarb stalks
- 1/2 packet of cake glaze
- Elderflowers for sprinkling
Method
- For the elderflower syrup, combine sugar, lime juice, and 500 ml water in a saucepan and bring to a rolling boil for 2–3 minutes. Shake the elderflower heads well to remove any small insects and trim the tough stems with scissors, as these are bitter. Place the elderflowers in a large bowl. Pour the hot sugar syrup over them, cover the bowl, let it cool slightly, then refrigerate for about 2 days. After that, strain the syrup into a bottle and store it in the refrigerator.
- For the cheesecake, crumble the cookies as finely as possible. Melt the butter and chocolate in a small saucepan over low heat, then thoroughly mix with the cookie crumbs. Spread the mixture evenly over the bottom and up the sides of the baking pan and press down firmly with the back of a spoon.
- Preheat oven to 150°C (300°F) using conventional oven setting (top and bottom heat). In a bowl, combine quark, egg, 70 ml elderflower syrup, sour cream, crème fraîche, cornstarch, and heavy cream. Pour the mixture over the crumb base and bake in the center of the oven for about 35 minutes. Remove the cheesecake from the oven and let it cool completely.
- Wash and trim the rhubarb, then cut it into pieces about 9 cm long. Depending on their thickness, halve these pieces lengthwise again and place them in a small saucepan with the remaining 50 ml of elderflower syrup. Cook for about 1 minute.
- Then drain in a sieve, collecting the juice. Arrange the rhubarb strips closely together on the cheesecake.
- Pour the collected juice back into the pot and stir in the cake glaze powder. Bring the mixture to a boil, stirring constantly. Then quickly and evenly spread the thickened glaze over the rhubarb using a spoon.
- Chill the cake for 1 hour, then remove it from the tin, garnish with elderflowers if desired, and cut into approximately 8 equal pieces.
Holunderblütensirup
- 400 g
Cheesecake
- 200 g
Oatmeal cookies
- 50 g
Butter
- 75 g
- 100 g
low-fat quark
- 120 ml
Elderflower syrup (so)
- 90 g
Sauerrahm
- 90 g
sour cream
- 20 g
cornstarch
- 100 ml
Scene
- 300 g