Hello food lovers,
Today, we’re going to indulge in delicacy, sweetness, and finesse… Are you ready to treat yourself with my strawberry, rhubarb, and vanilla cake?
My favorite flavor combinations, season after season…
Honestly, if you have any doubts, or even if you don’t 😉 , keep reading to discover what delights await you!
The pairing of strawberry and rhubarb is truly one of my favorite combinations in spring. Pear and chocolate is for winter, apricot and almond is perfect in summer, and in autumn, I happily combine chocolate and raspberry. But in spring, strawberries bring sweetness and color, while rhubarb adds acidity and finesse—everything I love!
The recipes already available on the blog
I already have some recipes in this category. Here’s a reminder of a few:
- the rhubarb and strawberry verrines (simple, quick to make, and incredibly indulgent!)
- the rhubarb and strawberry tart (inspired by Philippe Conticini, just that…)
- the white cheese and rhubarb pie, served with its strawberry coulis (this treat is absolutely dripping with deliciousness!)
The composition of my strawberry, rhubarb, and vanilla cake
This strawberry, rhubarb, and vanilla cake takes a unique approach. First, we will create a sponge cake, which is easy to make. Next, we’ll prepare a lightly vanilla-flavored strawberry rhubarb compote, followed by a delightful vanilla whipped ganache (you’re probably familiar with this recipe since it’s one of the top 10 most viewed on the blog). Finally, we will arrange poached rhubarb slices and fresh strawberries on top.
My tips for successfully making your strawberry, rhubarb, and vanilla cake
So, we agree: this recipe is completely doable, even without a PhD in pastry-making!! 😉 The only thing to keep in mind is to take your time, particularly to ensure your ganache is well chilled when you whip it, and your compote should also be thoroughly cooled. That’s all there is to it.
For the presentation, let your creativity shine!
I chose to pipe the whipped ganache on top, but if you’re not comfortable using a piping bag, you can definitely pour the ganache and smooth it with a spatula. Alternatively, spread the ganache in a slightly uneven fashion for a bit of a « rock’n’roll » vibe!
How to properly store your strawberry, rhubarb, and vanilla cake
For storage, keep your strawberry, rhubarb, and vanilla cake in the refrigerator. You can store it for 2-3 days without any issues. So, you can even prepare it the day before if that suits you. If you do, I recommend finishing the decoration with fresh strawberries and rhubarb slices just before serving.
The necessary utensils:
– A small saucepan for making the compote
– One mixing bowl or large salad bowl
– A good whisk
– One spatula
– An electric whisk
– One cooling rack
– A round tart pan (this is ideal as it has a recess where you can easily place the compote and ganache. If you don’t have one, you can use a classic tart pan of 10 or 11 inches)
– One piping bag
– A 13mm serrated nozzle
– One round nozzle with a diameter of 12mm
My suggestions that you will love…
I also invite you to explore other fruity delights that will tantalize your taste buds. If you’re a fan of strawberries, don’t miss my Strawberry Bavarian Cream, a true tribute to this delicate fruit. For those who adore the strawberry-rhubarb combination, my Light Rhubarb and Strawberry Cheesecake is a light and tasty alternative. And if you wish to vary your pleasures with other fruits, why not try the Gourmet Raspberry Tart? Each recipe is an invitation to indulge, perfect for any occasion. Don’t hesitate to discover them and let me know your thoughts!
There you go, I think I’ve covered everything. Let’s put on our aprons and get started on making strawberry, rhubarb, and vanilla cake!
The recipe, Chef!
Strawberry, Rhubarb, and Vanilla Cake
( Vote !)
Loading...Ingredients
- Whipped ganache
- 1 sheet of gelatin (2 g)
- 1 vanilla pod
- 100 g of white chocolate
- 70 g + 175 g of heavy cream
- 1 teaspoon of honey
- Compote
- 125 g of strawberries
- 50 g of rhubarb
- 2 teaspoons of vanilla sugar
- Genoise
- 2 large eggs
- 67 g of sugar
- 20 g of cornstarch (Maïzena)
- 50 g of flour
- Finishing
- 15 cm of rhubarb
- 8 cl of water
- 1 tablespoon of sugar
- 8-10 strawberries
Instructions
Whipped Ganache
Soak the gelatin sheet in cold water.
Cut the vanilla pod in half lengthwise. Scrape it to extract the seeds.
Pour the 70 g of cream into a small saucepan and add the honey, vanilla seeds, and the cut pod.
Heat. Stop as soon as it boils.
Let it steep for 10 to 15 minutes.
Remove the pod, taking care to extract as many seeds as possible.
Melt your white chocolate in a double boiler.
When melted, gently reheat your cream with the vanilla seeds for a few moments.
Add the cream to the melted white chocolate in 3 stages.
Then add the 175 g of cold cream, mix well.
Cover with plastic wrap (press the wrap onto the preparation, ensuring no air bubbles between the preparation and the wrap).
Reserve in the refrigerator for at least 4 hours.
Confit
Put the washed, stemmed, and quartered strawberries in a small saucepan.
Add the peeled and cubed rhubarb along with the vanilla sugar.
Cook covered over low heat for about fifteen minutes until you achieve a compote texture.
Mix well with a whisk and set aside.
Genoise
Preheat your oven to 190 degrees.
Whip the eggs and sugar in a large bowl.
Place this mixture in a double boiler and whip with an electric whisk until you obtain a well-white mixture and a temperature of about 50 degrees. (the mixture should triple in volume)
Remove from the double boiler and continue whisking until it reaches 25-30 degrees (you should be able to touch the bowl without feeling too hot).
Add the sifted flour and cornstarch in 2 stages, gently mix with a spatula.
Pour into your buttered and floured mold.
Bake for 15 minutes.
Cool on a rack.
Finishing
Peel and cut the rhubarb into pieces.
Heat the water and sugar, add the rhubarb pieces.
Cook for 10 minutes over low heat, then set the rhubarb pieces aside.
Spread the compote over your genoise.
Place the bowl and whisk of your mixer in the freezer for a few minutes.
When the bowl is very cold, pour the ganache into it and whisk until you obtain a firm and compact texture.
Pipe the ganache over the compote.
Place the cooked rhubarb pieces and a few pieces of strawberries on top.
Reserve in the refrigerator until serving.
FAQ
Can I prepare this strawberry, rhubarb, and vanilla cake in advance?
Yes, you can prepare it the day before without any problem; it will keep for 2 to 3 days in the refrigerator. I simply advise doing the final decoration with fresh strawberries and rhubarb slices just before serving.
How to properly store this strawberry rhubarb dessert?
Keep the cake in the refrigerator and consume it within 2 to 3 days at most. Remember to take it out a few minutes before tasting to fully enjoy the flavors.
Can this strawberry and rhubarb dessert be made without being a pastry expert?
Yes, this recipe is quite accessible; the only delicate point is to take your time to properly cool the ganache and the compote before assembling. For the decoration, you can simply spread the ganache with a spatula if you're not comfortable with a piping bag.
How to succeed the vanilla whipped ganache for this strawberry rhubarb cake?
The ganache should rest in the refrigerator for at least 4 hours to be well chilled before whipping. I also advise placing the bowl and whisk in the freezer for a few minutes to achieve a firm and compact texture.
What texture should the strawberry rhubarb compote have for this dessert?
Cook the strawberries and rhubarb for about fifteen minutes over low heat until you achieve a compote texture. Mix well with a whisk to have a smooth compote before spreading it on the sponge cake.
What mold to use for this strawberry, rhubarb, and vanilla cake?
The ideal is a round mold specifically for fruit tart as it forms a perfect hollow for the compote and ganache. If you don't have one, a classic tart pan of 26 or 28 cm works as well.
What equipment is useful for achieving a beautiful gastronomic strawberry rhubarb dessert?
A piping bag with a 13 serrated tip and a 12 round tip allows for elegant piping of the ganache. An electric whisk and a mixing bowl are also important for properly whipping the sponge cake and ganache.
How to avoid failing the sponge cake for this strawberry rhubarb dessert?
Whisk the eggs and sugar in a bain-marie until the mixture whitens, triples in volume, and reaches about 50 °C, then continue whisking outside the bain-marie until the bowl is warm. Then gently fold in the sifted flour and cornstarch in two additions to keep all the volume.
No Comments