Almond Cake with Ricotta Ice-Cream and Rhubarb

Pan with lid (approx. 16 cm ø)

200 g plain flour

200 g almond meal

200 g sugar

100 g fine polenta

or cornflour

40 g almonds

coarsely chopped

10 g baking powder

½ tsp salt

½ vanilla bean

seeds only

2 eggs

beaten

200 g butter

cold, in cubes

30 g almonds

650 g rhubarb

(approx. 4 stalks)

150 ml water

50 g frozen raspberries

10 g sugar

10 g grenadine syrup

1 dried hibiscus flower

50 ml Rhubarb Jus

1 Orange

a few strips of peel removed with the vegetable peeler, 2 tbsp juice

30 g sugar

90 g sugar

40 ml rhubarb juice

10 g glucose powder

200 g Ricotta Ice-Cream

a little rhubarb juice

Place the plain flour and all ingredients up to and including the butter into the bowl of a stand mixer. Using the flat beater attachment, briefly mix on a low setting to form a uniform dough. Spread the mixture evenly on a baking tray lined with baking paper, cover and freeze for approximately 2 hours.

Preheat the cooking space to 175 °C with fan-forced heat. Crumble the frozen dough by hand, spread it loosely on the prepared baking tray without pressing it down, and sprinkle almonds on top. Insert the tray into the cooking space and bake for approximately 40 minutes, until golden brown. Remove the cake and leave to cool.

(Pre-)heat cooking space to 175 °C with Hot air

Preheating completed. Insert cookware.

Hot air 175 °C for 40 Mins

(no pause)

Trim and peel the rhubarb, then cut it diagonally into pieces approximately 4 cm long. Place the pieces into a vacuum bag. Place the trimmings and peel in a pan (approx. 125 g). Add water and all remaining ingredients, then cover and bring to the boil on high heat (level 8). Reduce the heat (level 5) and simmer for approximately 2 minutes, then remove from the cooktop, cover and allow to cool. Line a kitchen sieve with a muslin cloth, carefully strain the liquid, and gently squeeze the cloth.

Add orange zest, juice, and sugar to the rhubarb pieces in the vacuum bag, then vacuum seal. Place the bag on the perforated stainless steel tray, insert into the cooking space, and cook with Vacuisine at 61 °C for approximately 20 minutes. Remove the bag from the cooking space and allow it to cool at room temperature.

Vacuisine 61 °C for 20 Mins

(no pause)

Place sugar, rhubarb jus, and glucose powder in a pan and heat on high (level 8). Cook the mixture while stirring until it reaches 145–150 °C. Remove the pan from the cooktop, immediately pour the mixture onto a silicone baking mat, and allow it to cool completely. Roughly break up the sugar mixture, then blend at the highest setting into a fine powder. Place the silicone mat on a baking tray. Using a sieve, evenly distribute the powder over it in a thin layer. Preheat the cooking space with hot air to 180 °C. Insert the tray into the preheated cooking space and melt the powder for approximately 4 minutes. Remove the tray and let it cool. Carefully peel the rhubarb sugar glass from the silicone mat and break it into shards of the desired sizes.

(Pre-)heat cooking space to 180 °C with Hot air

Preheating completed. Insert cookware.

Hot air 180 °C for 4 Mins

Cut the almond cake into pieces and arrange on plates. Place one scoop or ball of ricotta ice cream on each. Arrange the Vacuisine rhubarb around the cake and drizzle with a little rhubarb juice. Finish by placing a shard of rhubarb-sugar glaze on each portion of ricotta ice cream.