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You will need

• For the test:
• - 400 g of flour;
• - 1 teaspoon baking powder;
• - 1 egg;
• - 125 g of sugar;
• - a pinch of salt;
• - 250 g of butter;
• For filling:
• - 125 ml of water;
• - 250 g of sugar;
• - 2 kg of rhubarb, 1 kg of apples;
• - 0.5 teaspoon coriander;
• - 0.5 teaspoon cinnamon (ground);
• - 1 tablespoon breadcrumbs;
• To fill:
• - 4 tablespoons of sugar;
• - 2 sachets for cake filling (red);
• For vanilla cream:
• - 75 g of sugar;
• - 250 ml of cream;
• - 0.5 liters of milk;
• - 4 plates of gelatin;
• - 1,5 bags of powder (vanilla pudding);

Instructions

1

Make the dough. Beat the softened butter with a mixer, sprinkle sugar, salt, enter the egg. Mix flour with baking powder and combine with creamy mass. After giving the test the shape of the ball, wrap it in a foil and put it for 1 hour in a cool place.

2

Wash the rhubarb, cut off the ends of the stems, remove the fibers. Cut the rhubarb into pieces 2 cm long. Cut the apples into four pieces, peel, remove the core and cut into slices.

3

Stir the cooked fruits in a bowl with sugar, coriander and cinnamon. Add water and cook under the lid for 5 minutes. Strain the fruit through a sieve, keeping the liquid in a separate container.

4

Lubricate the baking tray with oil. Roll the dough into a layer on the floured work surface, sprinkle the dough a little, put it on a baking tray. Pierce in several places with a fork. Close the open part of the tray, folded in half strips of aluminum foil.

5

Bake the cake in the oven, preheated to 225 ° C, for 5 minutes, then sprinkle it with breadcrumbs. Put the fruit on the cake. Put the cake back in the oven again for 30 minutes. Then allow to cool.

6

In the liquid drained from the fruit, add water to 0.5 liters and prepare the cake filling on the recipe on the package, add sugar. Spread evenly on the fruit and allow it to freeze.

7

Prepare the vanilla cream. Dissolve the gelatin in cold water, let it swell for 10 minutes. Stir with 6 tablespoons of milk with powdered pudding and sugar. Boil the remaining milk and add to the mixture, allow to boil again and cool, stirring.

8

Whisk the cream into a steep foam. Gelatine squeeze and melt it on low heat, stirring constantly. Add 2 tablespoons of whipped cream, stir, then enter the remainder of the cream.

9

Combine the whipped cream with the vanilla pudding. Place the cream in a pastry bag with an asterisk nozzle and decorate the cake with a grill. Cut the cake into slices and serve it to the table.