A light sponge cake, crispy tuile, tangy compote, and a rich English cream. A beautiful and decorative dessert, presented like a mushroom in the forest floor!
Recipe for sponge cake with rhubarb compote, crème anglaise, and coral tuile
Look what I’ve made! A cozy, soft, and delicious late-summer dessert.
It has everything a dessert should have: A fluffy sponge cake, crispy tuile, tangy compote, and a rich crème anglaise.
It’s brilliant how you can make cake in the microwave, and even though it sounds a bit “cheap,” it’s not bad at all! It’s actually really delicious. And when you plate it like I did here, not many would guess that it comes from the microwave 😉
That being said, it’s not an easy dessert because it’s not for beginners. There are several elements to it, and we also need to make a so-called coral tuile for decoration.
You can easily replace the rhubarb compote with another compote – for example, one made with blackberries.
Servings: people
Sponge cake with rhubarb compote, crème anglaise, and coral tuile
A light sponge cake, crispy tuile, tangy compote, and a rich English cream. A beautiful and decorative dessert, presented like a mushroom in the forest floor!
Equipment
- Bowl
- Whisk
- Siphon
- Microwave
- Knife
- Cutting Board
- Pot
- dough scraper
- Oven
- Chef'S Knife
- Baking Tray
- Baking Paper
- Immersion Hand Blender
- Frying Pan
- Palette Knife
Ingredients
Sponge Cake
- 4 pcs. Egg
- 25 gram Sugar
- 25 gram Flour
- 25 gram Grape Seed Oil or another flavorful oil
- 2 gram Cardamom about
- 1 pcs. Lemon just the zest
Creme Anglaise
- 103 gram Whole Milk
- 206 gram Whipping Cream
- 0.5 pcs. Vanilla Pod
- 50 gram Sugar
- 4 pcs. Egg Yolk
Coral tuille
- 65 gram Oil neutrally flavored
- 55 gram Water
- 10 gram Flour
- 1 pinch Salt
- Fruit color red - just a bit
Rhubarb Compote
- 750 gram Rhubarb
- 3 pcs. Lemon the zest from here
- 147 gram Honey
Instructions
Sponge cake
- Combine all ingredients in a bowl and whisk them together.
- Transfer the mixture to your siphon and charge it with 2 gas cartridges.
- Shake the siphon.
- Dispense the mixture into a paper cup, filling it 2/3 full.
- Place the paper cup in the microwave and heat for 50 seconds at maximum wattage.
- Remove the cup and place it upside down on a rack to cool. Once cooled, cut the cake out of the cup. Repeat for the remaining mixture.
Crème anglaise
- Scrape the vanilla seeds from the vanilla pod. Remember to save the empty pod.
- Mix the vanilla seeds with a little sugar on a cutting board to create vanilla sugar.
- In a saucepan, combine the heavy cream, milk, and the empty vanilla pod, and heat on high. Bring it to 70-72 degrees Celsius (158-162 degrees Fahrenheit), stirring frequently. Do not let it burn.
- In a bowl, mix the 37 grams of sugar with the egg yolks and vanilla seeds/vanilla sugar using a spatula.
- When the cream mixture is just below boiling, pour half of it over the egg yolk mixture, stirring constantly to create a homogeneous mixture that prevents the eggs from curdling.
- Pour this mixture back into the saucepan with the remaining cream mixture and stir continuously with the spatula.
- Heat over medium, continuing to stir. Make sure to scrape the sides and bottom of the saucepan to prevent burning.
- Heat until the mixture reaches 80-82 degrees Celsius (176-180 degrees Fahrenheit). When it begins to "thicken," it's nearly ready. Lift the spatula from the saucepan and hold it horizontally. Draw a finger through the cream on the spatula. If the cream does not run, it is ready.
Rhubarb compote
- Preheat your oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Wash and clean the rhubarb, then cut the stalks into diagonal slices.
- Place the rhubarb slices on a baking sheet lined with parchment paper and toss them with lemon zest and honey.
- Bake until tender, about 10 minutes, then let them cool.
- In a bowl, mash the tender rhubarb with a fork. Adjust the sweetness with more honey if needed.
Coral tuile
- Combine all ingredients in a tall container suitable for your immersion blender. A regular blender can also be used, but it requires making a larger batch.
- Heat a pan over medium-high heat.
- Pour half of the blended mixture into the hot, dry pan.
- Let it cook without stirring. The batter will begin to bubble, and the liquid will evaporate.
- When the liquid has nearly evaporated, carefully remove the tuile from the pan with a spatula. Place it on a paper towel or other absorbent surface and gently pat the top. Your coral tuile should be used immediately.
Serving
- Place a dollop of rhubarb compote in the bottom of a deep plate.
- Next, place your sponge cake on top.
- Place a coral tuile on top (or on the side if you have more) and pour the vanilla cream into the bottom of the plate. Enjoy.