Try this delicious cake recipe:
Quickly knead all ingredients for shortbread except cornstarch and flour until smooth. Work flour and maizena (cornstarch) underneath. Rest the dough in the refrigerator for 10 min. Then roll out, cut out a ring of about 26 cm and place on a baking sheet lined with parchment paper. (Leftover dough can be frozen without any problem.) Prick the dough a few times with a fork and then bake in a hot oven at 180 °C for 10 min.
For the frankfurter quantity (sponge cake) melt the butter in a saucepan and let it boil once, then remove it from the stove. Beat vanilla sugar, eggs, sugar, a little salt and lemon zest in a water bath until warm. Next, remove baking bowl from water bath and continue beating for 6-8 minutes until cooled. Sift flour and cornstarch on top and fold in. Finally, fold in the melted warm butter.
Pour the mixture into a 26-cup cake springform pan or into a 26-cup ring placed on a baking sheet lined with parchment paper. Bake in the oven set to 180 °C (convection) for 2 minutes, then turn down to 165 °C and continue baking for about 18 minutes.
Cool the bases well. From the sponge cake base, cut 2 layers/bottoms about 1 cm thick into small pieces.
Remove the peel from the rhubarb and cut into pieces. Cook the rhubarb in a stock of white wine, red wine, water, sugar, a cinnamon stick and half a vanilla pod until tender (do not make!). From the broth
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