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Ingredients
- FILLING:
- 6 cups chopped rhubarb
- 2 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 cup lemon juice
- 1/4 cup 1/4 cup water
- CAKE:
- 6 eggs, room temperature
- 1 cup sugar
- 2 tsp lemon zest
- 1 tsp vanilla
- 1 1/3 cups flour
- 1/2 tsp baking powder
- pinch salt
- 1/2 cup butter, melted and cooled to room temperature
- MARSCAPONE ICIING:
- 250 gr marscapone cheese, softened
- 1/4 cup butter
- 1/2 tsp vanilla
- 3 1/2 cups icing sugar
Details
Preparation
Step 1
FILLING:
Bring all ingredients to a boil and simmer about 5 minutes till tender, thick and glossy. Strainer though a sieve pressing gently on a spoon through the sieve. Cool for approximately 4 hours.
CAKE:
Grease 2 - 8" pans. Beat eggs on medium speed till foamy. Add sugar gradually - 2 tbsp. at a time. Beat until thick and tripled in size, glossy and pale yellow (about 10 minutes) Beat in lemon zest and vanilla. Whisk flour, powder and salt. Fold into egg mixture in three separate additions. Stir 1 cup batter with butter till smooth. Fold back into batter just until combined. Scrape in pans and smooth off top.
Bake at 350 for 25-30 minutes. Cool.
ICING:
Beat marscapone with butter till smooth. Add vanilla. Beat in icing sugar 1/3 at a time till smooth.
ASSEMBLY:
Remove 1/2 cup of filling and set aside.
Cut cake in 1/2. Put filling between bottom and top layers, marscapone icing in the centre. Ice remainder of cake. Spread remaining filling on top - leaving a 1/2" border.
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