Almond Base:

• 200 g whole almonds 200 g sugar 5 egg whites
• Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) (conventional oven) and coarsely chop the almonds. Next, whisk the egg whites together with the sugar until very stiff and fold in the blended almonds gently to avoid deflating the egg mixture. Spread the mixture in a springform pan lined with parchment paper and bake for 25-30 minutes.
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• 650 g rhubarb  315 g sugar  1.5 dl water
• Clean the rhubarb and cut into 1-2 cm pieces. Place them in a pot and cook for about 15 minutes. Strain the pulp – WITHOUT pressing – to obtain a clear rhubarb juice. Pour the juice into a clean pot and cook down until you reach the desired syrup consistency and flavor – experiment to find what you like.   Be sure to save the pulp, as it can be used for toppings, cakes, ice cream, or whatever you desire – it tastes delightful!  
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• 1 dl rhubarb syrup 3 sheets of gelatin 0.5 l cream
• Heat the rhubarb syrup to just below boiling point in a pot. Soak the gelatin sheets in cold water for 5-10 minutes, then squeeze out the water and add them to the warm rhubarb syrup. Cool the syrup to room temperature, then gently fold it into the lightly whipped cream using a spatula.
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• 75 g white chocolate
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• Assembling the Cake:
• Place the cooled almond base in the desired mold for casting (I used Eclipse from Silicomart). Coarsely chop the white chocolate and spread most of it over the base (save a little for decoration if desired) along with 2-3 tbsp of the rhubarb pulp. Finally, pour the mousse on top and gently tap the mold on the table to remove any air bubbles. Freeze the cake so it is cold and ready to be glazed.
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• White Chocolate Glaze ala Ditte Julie Jensen:
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• 6 sheets of gelatin 150 g glucose syrup 150 g white sugar 90 g water (0.9 dl) 100 g condensed milk 150 g good quality white chocolate food coloring of your choice
• Soak the gelatin in plenty of cold water for 5-10 minutes. Bring glucose syrup, sugar, and water to a boil, and let it boil until the sugar is dissolved. Add the condensed milk and remove the pot from the heat. Add the soaked gelatin and stir it gently into the mixture. Chop the chocolate and place it in a tall container, then pour the warm liquid over the chocolate. Add the white food coloring and blend the glaze using an immersion blender held at an angle until smooth. Remove any air bubbles and let it cool down to approximately 35 degrees Celsius (95 degrees Fahrenheit) (C).
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• Place the frozen cake on top of a bowl or similar, set in a dish that can catch the excess glaze. Pour the glaze over the frozen cake, remove the glaze threads under the cake, and place the cake on a platter. Let the cake thaw in the refrigerator for 3-4 hours before serving. Decorate with white chocolate and wood sorrel.
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•  Enjoy!