A simple but delicious cake recipe:
(*) For a cake or baking dish of 1 liter capacity give lined with plastic wrap. Remove the tough strings from the rhubarb and cut the stalks into small cubes. Cover and cook at a very low temperature until soft. Whisk until smooth and cool.
Blend half of the strawberries in a hand blender and spread through a sieve, if desired.
Separate the eggs. Beat egg yolks with 3/4 of the sugar and vanilla sugar until creamy. Whip egg whites to egg whites, drizzle in remaining sugar and continue beating until glossy. Whip the cream until stiff. Mix everything thoroughly and divide the mixture in half. Fold the rhubarb puree into one half and the strawberry puree into the other half.
Pour the parfait masses in layers into the mold and mix (stew) in circles with a fork. Cover with plastic wrap and place in freezer for six hours to set.
Before serving, quarter the remaining strawberries. Mash half of them, then mix with the pieces. Divide sauce evenly among plates. Cut the parfait into slices, arrange on top of the sauce and garnish with mint.
Cut the parfait Turn out the parfait, frozen through, onto a cutting board and cut it into slices about 1.5 cm thick. You can do this with an electric kitchen knife or with a warmly rinsed large kitchen knife without a serrated edge. After serving, the parfait can be left to cool for about ten minutes.
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