Honey cake with white chocolate parfait and rhubarb compote

Ingredients for Honey cake with white chocolate parfait and rhubarb compote

Instructions for Honey cake with white chocolate parfait and rhubarb compote

To prepare the Honey cake with white chocolate parfait and rhubarb compote recipe, please follow these instructions:

To the white chocolate parfait the egg yolks are whipped very hot with sugarcane. Chop the chocolate well and melt it over the water bath. Whip the cream, but not too stiff. Stir the chocolate into the egg yolks, then stir a little of the whipped cream and carefully flip the rest of the whipped cream. Put the ice in the freezer for 3-4 hours. Place it in the refrigerator 30 minutes before serving.

Rhubarb compote :
Cut the rhubarb into smaller pieces and cook with the other ingredients. Let it simmer 30-35 minutes, for a "tight" compot. Blend optionally to achieve a more homogeneous mass.

Wipe the honey cake slices in the oven at 140 degrees. Let them get cold and then put them together two and two with slices or balls of ice and rhubarb compot.