The modern housewife

I know, summer is over, but when I found these photos in my IPhoto I felt just a little bit less cold and maybe it will make you dream about the summer that passed .





8-10 slices

3 decilitres peeled and chopped rhubarbe (about 200 grams)
1 decilitre of sugar
3 decilitres of thick vanilla custard
2 rounds of sponge cake (make them from your favorite recipe or buy already made)
1 litre of strawberries
200 g of white cheese (Philadelphia cheese for example)
1 1/2 decilitres of cream
1 decilitre of sugar
6 leafs of gelatin
1/2 litre of red berries to put as decoration

Heat up the rhubarbe with the sugar to a compote. Let it turn cold. Mix the compote with the vanilla custard.
Put one of the rounds of the sponge cake on a plate. Spread the compote vanilla mixture on to it. Add the other piece of sponge cake on top.
Mix the strawberries in a blender.
Mix white cheese, cream and sugar. Add to the mixed strawberries.
Put the gelatin in cold water for 10 minutes. Then melt them in a pan (without the water of course).
Add the gelatin to the strawberry batter.
Spread the mix on the cake and put it in the fridge for 2-4 hours.
Decorate the cake just before serving.