Perfect Spring Cake - Almond and Rhubarb

When I first saw this Almond and Rhubarb Cake, I thought it looked so beautiful, that I just had to make it. The Almond sponge is so juicy and tasty and the Rhubarb ads a nice freshness to the sweetness of the almond sponge. Rhubarb is in season here in Switzerland between March and May and this Almond and Rhubarb cake is perfect for a warm spring afternoon. Give it a try and let me know what you thought.
0:00 Intro
1:03 Ingredients
2:06 Making the Almond cake
6:02 Prepping and cooking the Rhubarb
9:39 Assembling the Almond and Rhubarb Cake
13:23 Tasting
14:19 Outro
Ingredients:
Rhubarb
Ground Almonds
Flour
Sugar
Vanilla Sugar
Butter
Egg Whites
Lemon
Sugar
Water
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the 👍 button and subscribe.
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#Görgött #almondcake #rhubarb

[@cookingwithmimmo]

Very good this recipe

[@ChrisNilsonGorgott]

Thanks Mimmo, glad you like it 🙏

[@gohr13]

Looks amazing. I will have to try this. ❤

[@ChrisNilsonGorgott]

Thanks! Hope you enjoy it 🤞

[@jamesforbes5616]

A fantastic presentation Christian. You're right though, be careful with the mandolin. At a restaraunt here in Canada we had a young man cooking on the line at the salads station, slicing apple for a fresh apple salad. He was on fifteen minuets early because it was a busy dinner rush, and the first thing he did was slice his hand on the mandolin. He had to be taken to the hospital for I believe, 11 stitches. They allow to make dishes with such beautiful presentation, like this cake here, but every time you take it out you seem doomed to cut yourself on it.

[@ChrisNilsonGorgott]

Thanks James, yes, it’s one of those things that require 100% concentration or it will turn around and nip you in the butt (or slice your finger off) 😉

[@paulzimmermann9269]

Looks amazing!!! When will you be in Vienna at the Mochi?

[@ChrisNilsonGorgott]

Hi Paul, thanks! Concerning Vienna, will be there on the 25th of May in the Kikko Ba 👍

[@mikaellarsson7932]

Nice Cristian! I love rhubarb, but I do not like cakes, so sorry, not my cup of tea. I only use rhubarb for not too sweet syrup juice, compote or as chutney with Indian spices. But of course many people will appreciate this. Great job!

[@mikaellarsson7932]

BTW the cut out on the sides of a cutting board is called a juice groove

[@ChrisNilsonGorgott]

Thanks Micke, yes, was not expecting that this would be for you 😉 Yes, I agree, rhubarb has a very nice freshness to it that works both sweet and savoury. I used to love when my mom made rhubarb compote.

[@ChrisNilsonGorgott]

Thanks, yes, that was the word I was looking for 👍