Brandy Cake with Strawberry-Rhubarb Filling

A great cake recipe for any occasion:

Clean, rinse and chop the rhubarb into 3-4 cm long pieces. Clean, rinse and halve the strawberries. Soak the red gelatin in tap water. Melt the cornstarch in the tap water.

Pour just under half the amount of currant gelatin into saucepan and bring to a boil. Add the rhubarb and steam with the lid on.

Add the lemon skin and strawberries and simmer briefly. Add the mixed cornstarch and let it boil for a short time.

Squeeze out the gelatine, stir into the compote and cool. For the choux pastry, add the tap water, butter, salt and sugar to the saucepan and bring to the boil. Add the flour all at once and stir vigorously until the choux paste separates from the saucepan as a dumpling. Pour the dough into a baking dish and add the eggs one by one. Draw a 240 mm circle three times on parchment paper.

Preheat the oven to 225° Celsius. Pour the choux pastry into a piping bag fitted with a medium star-shaped nozzle (size 6). From the center of the circle, pipe a spiral at a distance of about 1 cm. Connect the end with the outermost ring. Bake all 3 layers at once in the convection oven for 30-35 minutes. Remove the bottom cake layer after 30 minutes, turn the other two to the other side and bake for another 5 minutes. (Kitchen oven with top and bottom heat: bake each base on the lower side.

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