Yoghurt cake with rhubarb and pistachio

Schritte 1 /15

Wash the stalks of rhubarb.

Schritte 2 /15

Remove the strings and cut into chunks about 1 cm thick.

Schritte 3 /15

"Put the rhubarb with the sugar in the ActiFry. Close the lid."

Schritte 4 /15

Leave to cook for {tps} minutes.

Schritte 5 /15

"Sprinkle 1 g of agar powder over the compote. Close the lid."

Schritte 6 /15

Leave to cook for {tps} minutes.

Schritte 7 /15

Boil the milk (without letting it boil over).

Schritte 8 /15

Add the rest of the agar and mix well.

Schritte 9 /15

Once the agar has dissolved, remove from the heat and add the yoghurt, stirring quickly. Allow to cool.

Schritte 10 /15

Crumble the shortbread biscuits in a bowl.

Schritte 11 /15

Add the puffed rice and chopped pistachios.

Schritte 12 /15

Add 2 to 3 spoons of lukewarm water and make a dough ball.

Schritte 13 /15

Spread the biscuit base into a small cake tin with a removable base, or in individual ramekins, and press down.

Schritte 14 /15

Put the rhubarb compote on top followed by the yoghurt cream.

Schritte 15 /15

Put in the fridge and serve cold.