PREPARATION

Sift the icing sugar with the flour and almond powder. Beat the egg whites with the mixer slowly. Add the caster sugar in three steps. Take the beaters from the protein. If the protein peaks pulls, it is stiff enough.

Spoon the flour-sugar mixture with the spatula gently through the protein. Spoon the pistachio paste at the end and gently stir the mixture.

Pour the batter on a lined baking sheet and sprinkle with pistachios. Bake about 15 minutes at 356°F. Let it cool down and cut the dough custom and put into tart form.

In case you need and glutan free dough for celiacs, use this recipe: →

MARINADE

Cut the fruit into smaller pieces, put together with other ingredients in a pot and bring to a boil. Let cook until the fruit overcook. Then sief the mass. Strained marinade let boil until lightly thickened (it should hold on the opposite side of the spoon) set of fire and keep warm. When slightly cooled, insert the strawberries into the prepared marinade and let marinate until use.

RHUBARBER FILLING

Clean, wash and cut your rhubarb and strawberries. Toss in the lemon juice, lemon zest, elderflower honey → and if necessary also little brown sugar. Melt the butter over medium heat in a large sauce pan. When it foams, add the fruit mixture and cook until the fruit has broken down, about 10-12 minutes. Using a wand blender, purée the fruit. Soak the gelatin sheets in cold water until softened. Whisk into the hot fruit until very smooth. Pour into your tart case but don’t set into refrigerator immediately.

COMBINE

Marinated strawberries take out from the marinade, let drain and put gently into the cream in a cake frame. When all the strawberries are on the cake, place it in the freezer for an hour. After one hour take the cake from the freezer and put it on the cardboard. Decorate as you wish, put in a box until use and keep in the refrigerator.

Cake is incredibly fresh, delicious and slightly sourish taste of rhubarb beautifully complements the sweet pistachio dacquoise and marinated strawberries.