A cake recipe for all foodies:
Clean rhubarb and cut into pieces. Mix with sugar and steep for approx. 20 min.
Rinse and clean strawberries and chop (except for 4 pieces for decorating). Add cinnamon stick to rhubarb form, bring to boil and simmer at low temperature for about 10 min until soft. Stir maizena (cornstarch) in cold water until smooth and add to the compote form. Bring to a boil again while stirring. Add strawberries and remove cinnamon stick.
Place cake ring around the sponge cake base. Spread compote on top and set.
Stir through vanilla pulp, vanilla sugar, curd, juice of one lemon and zest. Whip the cream until stiff and fold in. Spread the curd mixture like a cloud on the compote.
Roast the almond flakes in a frying pan without fat until golden brown. Sprinkle over the cake.
Decorate with the remaining strawberries and mint leaves.
Per piece (for 12 pieces) about 1000 joules / 240 calories.