Rhubarb and Curd Casserole on Chocolate Sponge Cake

Separate egg yolks from egg whites, whip egg whites until stiff.

Peel the lemon peel with a chopper, chop finely and squeeze the juice of one lemon.

Pull off rhubarb strings, cut into 1/2 cm thick slices.

Place sponge cake base in gratin dish, soak with rum. Chop pistachios and remove vanilla pod pulp.

Blanch the rhubarb al dente in sugar (same amount of water and same amount of sugar) with a little juice of a lemon, cinnamon bark and clove, drain.

Mix sugar, butter and egg yolks until smooth. Add curd, vanilla pulp and lemon zest, mix until smooth, then add semolina and juice of one lemon.

Loosely mix in egg whites, fold in rhubarb very carefully and fill quantity into prepared gratin dish, sprinkle pistachios on top.

Bake in a heated oven at 180 °C for about fifteen minutes, sprinkle with powdered sugar and garnish with mint.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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