Pentecost cake

Method

Meringue base:​

1. Whisk the egg whites, then first add the lemon juice while continuing to whisk, then add 2/3 of the sugar, whisking until completely stiff.
2. Mix the last of the sugar with the cornstarch and fold it into the egg white mass.
3. Spread the meringue into a circle of about 25cm onto a lined baking sheet, and use a spoon to make a bowl-like indentation in the middle of the meringue.
4. Bake for 90 minutes at 100 degrees in a preheated oven.
5. Open the oven door now and then during baking to let moisture out of the oven.
6. Allow the meringue to cool in a dry place, then gently pull it away from the baking paper and place it onto the plate on which the cake will be served.

Baked rhubarb:​

1. Rinse the rhubarb and cut them into pieces of about 2 cm each.
2. Mix the rhubarb pieces with cane sugar and bake in the oven at 120 degrees for 15 minutes.
3. Allow them to cool before serving.

The baked rhubarb can be made the day before.

White chocolate cream:

1. Melt the chocolate over a bain-marie but only until the chocolate has melted.Do not allow it to overheat.
2. Whisk the egg yolks with sugar and vanilla into an airy foam and stir it into the melted chocolate.
3. Whisk the cream to a little more than lightly whipped consistency and fold it into the chocolate mass.
4. Pour the chocolate cream into the ‘bowl’ in the meringue base.
5. Arrange the baked rhubarb pieces on top of the cream, then garnish with fresh strawberries and mint leaves.