To me, summer means rhubarb! This cake tastes like summer, with tart rhubarb balanced by sweet vanilla. It’s quickly become a new favorite of mine, and I love how fresh and irresistible it is.
The chocolate lattice is also such a fun technique and an easy way to make the cake feel extra special. If you love rhubarb, this is definitely one to try!
Happy baking <3
Day 1
Vanilla Mousse:
- 4.75 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 600 ml heavy cream (min. 35%) (300 ml heated, 300 ml cold)
- 4.5 vanilla bean pods (or 4.5 tsp vanilla paste)
- 165 g white chocolate (28%)
- Soak the gelatin in cold water for 5–10 minutes.
- Carefully melt the white chocolate, preferably in a bowl over a pan of simmering water (bain-marie), then set it aside.
