Gluten-free rhubarb cake with strawberry jam

1. 1. Sprinkle the cleaned rhubarb with sugar, add cinnamon and let it stand.
2. 2. Mix the egg yolks with sugar, add oil and milk and mix for about 10 minutes.
3. 3. Beat the snow from the egg whites.
4. 4. Add cake mix mixed with dark cocoa and finally snow to the yolk mixture by hand.
5. 5. Pour into a cake mold, the bottom of which we line with baking paper (26 cm).
6. 6. Arrange the rhubarb and bake at 180 ° C for 35-40 minutes.
7. 7. Cut the baked cake into two halves and spread the bottom circle with strawberry jam and place the second circle with rhubarb. Pour over the rhubarb juice.
8. 8. Layer the filling, let cool and decorate with cocoa.

Filling procedure:

1. 1. Boil milk, sugar and golden cream to a paste.
2. 2. Remove from the heat and mix the curd, butter and swollen gelatin prepared according to the instructions on the package into the hot mixture.
3. 3. Pour onto the cake and let cool.