Layer Cake with Rhubarb and Berries

The market is beginning to fill up with all kinds of delicious berries and rhubarb. Here is an easy and beautiful cake that pleases both young and old. You don’t need a baking pan, just draw circles on a piece of parchment paper and make them as small or large as you like. The circles don’t need to be perfect.  Any combination of nuts can be used and you decorate with all kinds of berries. If you can’t get ahold of rhubarb, you can make a compote of berries.

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Layer Cake with Rhubarb and Strawberries and Blackberries

Serves 10

1cups hazelnuts, crushed

1 cup almonds, crushed

1½ cups sugar

5 eggs

Stewed Rhubarb:

1½ lb. rhubarb, trimmed and chopped

2-3 tbsp. sugar

½ cup water


1½ cups heavy cream, whipped

1½ cup sour cream

1 vanilla bean, cut lengthwise

Garnish: strawberries and blackberries

Preheat oven to 350°F.

Draw three 8 inch circles on one or two sheets of parchment paper. Set aside.

To make the layer cake, whip egg whites with sugar and fold in the crushed nuts. Using a spoon, spread the batter on the parchment paper, making sure to keep inside the circles. Bake 30-35 minutes.

To make the rhubarb, place water and sugar in a pot and bring to a boil. Add the rhubarb and cook 5-6 minutes. Let cool.

To make the whipped cream topping, scrap seeds from vanilla bean and add to the whipped cream and sour cream. Stir until well blended.

To assemble the cake, place one cake on a large  flat serving plate. Spread a layer of whipped cream extending to the edge, then top with another cake and spread a layer of stewed rhubarb extending to the edge. Place the last cake, pressing gently, on top of the first two cakes and spread whipped cream extending to the edge and garnish with berries.


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