Enter Your Pub in the 2016 Irish Pubs Global Awards

The 2016 Irish Pubs Global Awards are now Open for entry. There are two new categories to the lineup, Bartender of the Year and Bar Manager of the Year. Following record entry levels last year and a sold out awards night with over 250 attending, this year's Awards should be hotly contested.

The Categories for Entry this year are:

International Irish Pub Food Award – Food Experience of the Year
Awarded to the Irish Pub, who in the opinion of the judges, offers the best overall food for which Ireland is known and recognised, that reflects a sense of place and context, espouses Irish values and is presented in a confident and contemporary way.

Authenticity Award
Awarded to the Irish Pub who in the opinion of the judges, is the most authentic Irish Pub experience outside of Ireland, including design, atmosphere, staff and offering overall.

Best Native Irish Pub Award
Awarded to the inspirational pub which in the opinion of the judges has reached the benchmark standard which others should aim to achieve, within Ireland.

Marketing Campaign of the Year – Irish Pub
Awarded to the Irish Pub, who in the opinion of the judges, created the most effective marketing campaign such as a new opening, re-launch, promotion or event.

Innovation Award - Beverage
Awarded to the supplier, who in the opinion of the judges, provides the most innovative, product or service that demonstrates real value, benefit and purpose.

Innovation Award - Technology
Awarded to the supplier, who in the opinion of the judges, provides the most innovative, product or service that demonstrates real value, benefit and purpose.

Irish Pub Manager of the Year
Awarded to the Irish Pub General Manager, who in the opinion of the judges, demonstrates the best understanding and level of service expected of a leading General Manager amongst his/her peers.

Irish Pub of the Year
Awarded to the Irish Bar, who in the opinion of the judges, epitomises the very essence of what makes an Irish Pub the best in its class, from design to customer service.

Supplier of the Year
Awarded to the supplier who, in the opinion of the judges, has excelled in the services they supply to Irish Pubs.

Bar Manager of the Year
New for 2016. Awarded to the Bar Manager, who in the opinion of the judges, best demonstrates the understanding and level of service expected of a leading bar manager amongst his/her peers.

Irish Bartender of the Year
New for 2016. Awarded to the bartender, who in the opinion of the judges, best demonstrates the understanding and level of service expected of a leading bartender amongst his/her peers.

Lifetime Achievement Award
Awarded to the person, who in the opinion of the judges, has made the most outstanding contribution to the drinks sector.

To Enter your Irish Pub go to www.irishpubsglobal.com/awards

The Village Tavern in Mountcharles is a classic Irish Pub

The overall event runs from 26th to 28th September and will also include Master Classes, an Irish Pub Auction, Guided Pub Tour, Chef’s Demo, Irish Whiskey Auction, Golf Outing, Mixology Challenge, Tastings, Brewing Equipment as well as the Gala Awards Dinner.

The 2016 Irish Pubs Global Awards Night on 27th September at Citywest Hotel & Event Centre, in Dublin and is a valuable industry networking opportunity. To book your seat or host your own table for your invited guests, industry partners, colleagues and friends, contact Averyl Quinn averyl@irishpubsglobal.com or telephone +353 (0)1 2947710.

Zack

Chocolate-Beetroot-Cupcakes with Cashew-Chia-Frosting from the Edeka Food Labs Event

last weekend we attended a blogger event by edeka in hamurg, their first "EDEKA FOOD LABS"*. as some of you might know already, we are doing a lot of the pictures for their instagram account at the moment, so we've been really looking forward to meet some of the people, we are usually only mailing with. and the event was so much fun! it started with a wonderful and delicious vegan breakfast at a great vegan restaurant, called HAPPENPAPPEN and then we've been cooking together with all the other lovely bloggers at the vegan culinary school KURKUMA. the talented couple nadine & jörg behind the  gorgeous vegan foodblog EAT THIS! created the recipes for the event - a delicious vegan quinoa burger and these amazing vegan beetroot cupcakes. we really wanted to make a glutenfree version now and it worked out so well! thanks a lot to nadine & jörg for this great recipe and thank you to edeka for this wonderful day in hamburg. if you want to have more impressions from the event, make sure to have a look at this VIDEO*. we hope you enjoy these cupcakes as much as we did!

*sponsored

chocolate-beetroot-cupcakes with cashew-chia-frosting

ingredients for 6-8 cupcakes:

chocolate-beetroot-cupcakes

180g cooked beetroot

30ml rapeseed oil

50g vegan dark chocolate

120g rice flour

100g cane sugar

1 tbsp baking cocoa

1,5 tsp organic baking powder

1/2 tsp cinnamon

1 dash of salt

100ml almond drink

6-8 paper cupcake liners

cashew-chia-frosting

150g cashews (let them soak in water overnight)

1 tbsp coconut oil

50g soja yoghurt

1 tbsp almond spread

2 tbsp maple syrup

seeds of 1 vanillabean

2 tbsp chai seeds

chocolate-beetroot-cupcakes

preheat oven to 180°C top/bottom heat. purée cooked beetroot and rapeseed oil until smooth. melt vegan chocolate in a water bath, then stir in the beetroot-oil-mixture. blend dry ingredients (rice flour, cane sugar, baking cocoa, baking powder, cinnamon and salt) in a mixing bowl, then add the chocolate-beetroot-mixture and almond drink - stir the batter for 1min with a whisk or cooking spoon. line the muffin pan with cupcake papers and fill them with 2tbsp or 3tbsp batter depending on the volume of your cupcake papers/pan (the papers should be 2/3 filled). bake for 20-30min (make the toothpick test to check, when their done).

cashew-chia-frosting

sieve soaked cashews. melt coconut oil on low heat. purée all ingredients (except the chia seeds) thorougly until you have an almost smooth consistence (with an immersion blender it will take 5min). afterwards stir in the chia seeds and fill the frosting into an icing bag with star icing tip. place the frosting in the fridge for 20min before you start decorating the cupcakes. bon appétit!

letztes wochende waren wir bei einem tollen blogger event in hamburg eingeladen - den ersten "EDEKA FOOD LABS"*. einige von euch wissen vielleicht, dass wir momentan viele der bilder für den edeka instagram account produzieren, wir haben uns also sehr gefreut endlich mal einige der leute kennenzulernen, die man vorher nur vom vielen mails schreiben kannte. und das event selbst war solch ein vergnügen! angefangen hat es mit einem köstlichen veganen frühstück im HAPPENPAPPEN, anschliessend haben wir gemeinsam mit den anderen bloggern in der kochschule KURKUMA vegane gerichte zubereitet. das talentierte paar nadine & jörg vom wunderschönen foodblog EAT THIS! hat die rezepte für das event kreiert - einen köstlichen veganen quinoa burger und diese fantastischen veganen rote-beete-schoko-cupcakes. wir haben uns an einer glutenfreien variente versucht und es ist richtig gut gelungen! vielen dank an nadine & jörg für dieses tolle rezept und ein großes dankeschön an edeka für einen wunderbaren tag in hamburg. wenn ihr noch mehr eindrücke vom event sehen möchtet, schaut euch unbedingt dieses VIDEO* an. 

wir hoffen euch schmecken die cupcakes genauso gut wie uns! habt noch einen schönen tag ihr lieben!

*werbung

rote beete-schoko-cupcakes mit cashew-chia-frosting

zutaten für 6-8 cupcakes

rote-beete-cupcakes

180g gekochte rote beete

30ml rapsöl

50g vegane zartbitterschokolade

120g reismehl

100g rohrzucker

1 el kakaopulver

1,5 tl weinsteinbackpulver

1/2 tl zimt

1 prise salz

100ml mandeldrink

6-8 papier-förmchen

cashew-chia-frosting

150g cashewkerne (über nacht in reichlich wasser einwirken lassen)

1 el kokosöl

50g sojajoghurt

1 el mandelmuss

2 el ahornsirup

mark von 1 vanilleschote

2 el chai-samen

rote-beete-cupcakes

backofen auf 180°C Ober-/Unterhitze vorheizen. rote beete und rapsöl fein pürieren (im mixer oder mit einem pürierstab). vegane schokolade im wasserbad schmelzen, anschliessend unter die rote-beete-mischung rühren. in einer schüssel reismehl, rohrzucker, kakaopulver, weinsteinbackpulver, zimt und salz mischen, dann die rote-beete-mischung und die mandelmilch hinzufügen und mit einem schneebesen oder kochlöffel 1min unterrühren. papierförmchen im muffinblech verteilen und je nach größe der förmchen mit 2el oder 3el teig befüllen (förmchen sollten nur 2/3 gefüllt sein). für 20-30min backen (mit einem holzspiess testen, ob der teig fertig ist).

cashew-chia-frosting

eingeweichte cashewkerne abgiessen. kokosöl bei niedriger hitze schmelzen. alle zutaten (ausser den chia-samen) mit einem mixer oder pürierstab fein pürieren (mit einem pürierstab dauert es etwa 5min). anschliessend chia-samen unterrühren und frosting in eine spritztüte mit sternaufsatz füllen. frosting für 20min in den kühlschrank legen, dann cupcakes verzieren. bon appétit.

Food One The Edge 2016 launched last Monday

Last Monday night in Amass Restaurant, in Copenhagen, Denmark the Irish international food symposium, Food On The Edge, which takes place in Galway on October 23rd and 24th was officially launched. The evening saw three of the most well known nordic chefs collaborate with JP McMahon, founder of Food On The Edge, to produce a range of snacks which were served to guests.

The collaborating chefs were Christian Puglisi of Relae restaurant in Copenhagen (listed number 45 in World’s Top 100 Restaurants) and Matt Orlando of Amass Restaurant in Copenhagen (listed number 66 in World’s Top 100 Restaurants) and Michelin Star chef and restaurant owner Sasu Laukkonen of Chef & Sommelier in Helsinki, Finland; all of whom will travel to Ireland in October to participate in Food On The Edge 2016. 

Christian Puglisi, JP McMahon, Matt Orlando and Sasu Laukkonen.

Other world renowned chefs present included Diego Munoz from Lima, Peru ( previously listed number 14 in World’s Top 100), Chef Munoz delivered a short presentation on fishing in Peru as part of the evening’s proceedings. Other notable chefs present included Niklas Ekstedt of Ekstedt restaurant in Stockholm and Syrco Bakker of Pure C Restaurant in The Netherlands. Travelling from Ireland of the event was Ross Lewis, Chapter One Restaurant in Dublin - Ross delivered also a speech at the event where he said “Food On The Edge is the lightening rod for the food movement in Ireland”. 

Special guests included Cliona Manahan - Irish Ambassador to Denmark; John Mulcahy - Head of Food Tourism, Failte Ireland.

JP McMahon says that the inaugural Food on the Edge 2015 surpassed all his expectations, and “it was an incredible almost surreal experience. Each chef was given the opportunity to deliver topics that centred on the future of food ­ they discussed their ideas, shared their fears, their dreams, their dreads and regrets from their careers. There was a core theme, however, which resonated strongly across the two days and that was ‘responsibility’. Responsibility in the way we source food, waste food, fish for food and supply food was passionately debated”. 

JP says that the speakers are chosen for their passion, drive, and their ability to inspire chefs around the world. “They are leaders that we look up to for inspiration. It is important for us to create a sense of continuity. Rather than only invite new chefs to discuss the future of food, each year a number of past speakers will return to reflect on their previous presentation and assess the change or development of their thought and practice”. 

The exciting line­up continues to build with more speakers included this year and the addition of new Expert Panel Discussions. 

Speakers already confirmed for this year’s Food on the Edge include Daniel Burns,​ currently “one of the hottest chefs in New York city” who owns Luksus; Shaun Hill, who owns the renowned Michelin Star restaurant The Walnut Treein Wales and Tim Hollingsworth who recently opened the three star Michelin restaurant Otiumin Los Angeles. 

The exciting and prolific ​Massimo Bottura​, the ​Italian restaurateur and chef patron of Osteria Francescana​, a three­ Michelin ­star restaurant based in Modena, Italy will also be speaking and giving a presentation on the future of food.
See the up-to-date List of confirmed Food On The Edge speakers for 2016 here at http://www.foodontheedge.ie/speakers.html with many more still to be confirmed.

The two day event will take place again in Galway City, ticket price includes lunch on both days, entry to Monday night party where audience gets to meet and mingle with speakers. Early bird tickets are available until July priced at €350 (normal price €400) are Selling out fast at www.FoodOnTheEdge.ie

Get your tickets now before they're all gone!

Zack

Real Food, Real Easy - Val's Kitchen is a wonderful Recipe Book

There are a lot of cookbooks on the Irish market today and there are a lot of people buying them! However many of these books of recipes sit on an overstuffed bookshelf filled with other cookbooks that rarely get read and even less often, get used! But now and then a cookbook comes along that has real homely recipes in it, that know that your family will eat, learn from and carry with them into their own future.

Valerie O'Connor is a food writer, cook, teacher, organic horticulturist and photographer, from Limerick and she has recently brought out such a book based on her food blog, Val's Kitchen which celebrates it's 10th Birthday this year and this cookbook really ticks all the right boxes!

Val's Kitchen - Real Food, Real Easy takes the reader through a series of tasty food journeys based on the pleasures of real life modern eating, but it's unpretentious and true to the reasoning of an old fashioned kitchen. From the first chapter to the last, Val talks you through her own kitchen pantry and cupboards and explains the logic of why she uses particular ingredients. This book is so readable that it's almost like she's sitting chatting with you at your own kitchen table - and she's great company!

How to make perfect Omelets

Val's Kitchen dances through the average day starting off with how to make your own granola, how to cook porridge, pancakes, egg dishes and smoothies. There are some excellent brunch and salad recipes, real soups and winning dinners. Sprinkled through the book are some delicious dishes and gems like the baked butternut squash stuffed with cheese, braised shin of beef and lots of recipes of food for parties and picnics.

Val O'Connor is an excellent baker (her book Bread on the Table is also a must-have) and Val's Kitchen contains a special baked treats chapter. This includes recipes for homemade bagels, brownies and breads,  recipes for apples and apple cakes and a superb gluten-free yogurt cake!

Val's delicious Pork and Bean Chowder

The In the Pantry section is, in itself, worth buying the book for! Val shows you how to make your own elderflower champagne, homemade cordials, simple cream cheeses and natural yogurts. She also walks you through basic fermented veggies and kimchi. The final section of the book is dedicated to Growing your Own Food and brings you, simply, through growing the essentials for any kitchen garden.

This is an absolutely perfect cookbook or present for today's college-going teenager who is away from home for the first time and doesn't want to live on spaghetti bolognaise for the next three years! It's all here.

Val's Kitchen - Real Food, Real Easy is published by O'Brien Press and is available in all good bookshops and on the publisher's website priced at €19.99 here at www.obrien.ie/vals-kitchen

Zack

Exciting new Sligo Food Trail launched

"The Secret's in the Mix!" 

That was the message behind a very successful official launch of a new Sligo Food Trail which took place in Sligo City last evening, Wednesday 6th April.

Over the last few years a dynamic and creative team of food producers, foragers, entrepreneurs, restaurateurs and visionary food lovers have continuously endeavoured to develop Sligo's food offering and now they have combined their talents and products with local tourism providers to put Sligo at the forefront of Food Tourism in the northwest of Ireland.

The new Sligo Food Trail has over 65 members who range from restaurants, cafes, artisan food producers and suppliers, hotels, guesthouses, festivals and providers of out-door experiences. All of these people have come together and built a comprehensive all round food tourism package in county Sligo. 

A new website, a YouTube Channel, a Facebook Page, Instagram and a Twitter account along with a comprehensive brochure have all been launched simultaneously to create an awareness of the new food trail and all that it offers to guests arriving in this Gateway City in the northwest.

Discover the secrets and magic of the brewing process at The White Hag Brewery. Make your own pizza dough, roll it, throw it, top it with your favourite ingredients and cook it in the wood burning oven at Bistro Bianconi. 

Herbalist and chef Gaby Wieland and husband Hans will teach you the secrets to finding and identifying many wild foods that grow right on your doorstep and are commonly used for culinary purposes. Dr. Prannie Rhatigan leads walks and talks along the seashore introducing the fascinating world of edible seaweed and how to identify and harvest them.

The most amazing seafood platters, home baking or locally sourced organic produce at Eithna's by the Sea at Mullaghmore. Farm to Fork dinners at Coopershill House, a stunning Georgian mansion set in 500 acres of farm and woodland. Sea Trails with diver/archaeologist Auriel Robinson are matched with a lunch of freshly harvested mussels cooked on the rocks by one of Trá Bán Restaurant’s expert chefs. 

"The great secret that is Sligo Food is now out!" says Aoife Carrigy @Holymackers from the Irish Food Writers Guild @foodguild at the launch of #SligoFoodTrail

Marc from Seashore Veg leads fun and informative seaweed identification walks where you’ll also enjoy a practical demonstration on how to cook and use sea vegetables. Try your hand at surfing with Strandhill Surf School, enjoy a delicious brunch at Shell’s Café and indulge in a seaweed bath at Voya Seaweed Baths followed by delicious ice cream at Mammy Johnston’s.

Anthony Gray, Sligo restaurateur and Chairperson of Sligo Food Trail

Stand-up Paddle-Boarding, Kayaking, Canoeing, Archery or Hill Walking on the Ox Mountain from activity provider Wild Wet Adventures. Relax and watch the swans glide down the Garavogue river while enjoying a “beautifully presented, wide choice“ of sweet and savoury afternoon tea delights at Eala Bhán. Join up with Irish speakers of all levels in an informal conversation group every Friday evening in Ósta Café and there's so much more!

Watch this excellent short video that showcases the new Sligo Food Trail:

Sligo’s premiere location on the Wild Atlantic Way means you can enjoy freshly-caught fish in every local restaurant. Alternatively, indulge your taste buds on Knocknarea Honey, wild Mullaghmore Lobster, Lissadell Oysters and fresh free-range eggs from the foot of Benbulben Mountain.

Whether your touring the Wild Atlantic Way from Cork to Donegal or just getting away for a day or two, you'll discover that as you drive through County Sligo you’ll witness an outstanding landscape which yields the fresh ingredients that create its exceptional cuisine: the lush green fields under the majestic mountains, the working farms, the rivers, the salmon and the mighty Atlantic Ocean!

Take some time out to stop, discover the people and the places and experience some of the great food and food-connected excursions, day-trips, classes and fun things to do that the new Sligo Food Trail has to offer all over the county!

For more info visit  www.SligoFoodTrail.ie
and follow them on Twitter @SligoFoodTrail and #SligoFoodTrail

Zack.

glutenfree rhubarb-raspberry cake & a moodboard for farrow & ball

this year farrow&ball* launched new colors and asked us to create a moodboard with our favourite one. a quite unusual task for a foodblog, but this is exactly, what we liked about the idea. we picked the color peignoir, a very light greyish pink which looks almost white, when there is a lot of light and a little bit blueish, when it starts to get dark outside. we choose this color because it reminds us of spring, of all the pretty blossoms, that start to bloom now. actually this whole blogpost is like a moodboard for the color peignoir, because we tried to match almost everything - the flowers, the cake, the linen - with the wall color. and if you fell in love with the color as well now, we have a great give-away for you: you can win 5 liter wall paint of it.

all you have to do is to create a moodboard about the color peignoir and post a picture on instagram with #MyFavouriteNewColour and #ColourPeignoir and then we will randomly pick a winner next sunday (17th of april)*.  good luck guys!

for this cake we used the first rhubarb, that we could get this year. really can't wait until the rhubarb season starts here in germany, as this cake was SO delicious!! we also used some raspberries which is such a wonderful combination with the rhubarb, you really have to give it a try guys! 

we hope you have a great day, filled with a lot of sun and delicious cake.

*sponsored

for a 16cm-ø springform pan
ingredients:
batter
150g rice flour
150g sugar
125g butter
4 eggs (size m)
2,5 tsp organic baking powder
60g ground almonds
1 dash of salt
50ml milk (4-5tbsp)
raspberry jelly
200g frozen raspberries
80ml water
3g agar-agar
rhubarb creme
400g peeled rhubarb
1 vanilla bean
150g sugar
150g heavy cream
100g quark
100ml milk
2-3 tsp rose water
9g agar-agar
butter creme

200g butter, soft

340g powdered sugar

food color (red and blue)

decoration

a few chopped almonds

cherry blossoms (or similar)

preheat oven to 175°C fan function. line a springform pan with baking parchment and grease the sides. liquify butter and let cool down for a moment. separate eggs. beat egg whites half stiff, continue beating and gradually add half of the sugar, beat 1- 2min longer. beat remaining sugar and salt together with the egg yolks for 2min until creamy, beat in the milk, then the butter. blend rice flour and baking powder and sieve in 3 portions to the egg mixture and fold in gently. fold in grounded almonds, then in 2-3 portions the beaten egg whites. fill cake batter into the springform pan and bake for 45min on the middle oven rack. let cool down for 10-15min, then remove from springform pan and place back on the cooling rack.
raspberry jelly
cut cake base with a long bread knife into 3 layers (use the top layer as bottom layer for the cake and the bottom layer upside down as the cake top, because the bottom side is even). boil frozen raspberries together with the water for 2-3min until soft, then purée. put 2 tbsp of purée aside for the rhubarb creme. blend raspberry purée with agar-agar and boil for 2min (stir constantly), then spread carefully on the bottom layer (leave 1cm distance to the edge) and place in the fridge.
rhabarber-creme
peel rhubarb and cut into 3-4cm long pieces. mix rhubarb with 100g sugar and vanilla seeds, add the vanilla bean - let infuse for 15min (the rhubarb will loose water and so it´s not necessary to add extra water to cook rhubarb). afterwards cook rhubarb 5-7min until soft. take out the vanilla bean and purée rhubarb compote. measure 200ml rhubarb purée (you can freeze the left over purée in an ice cube tray and serve frozen with a drink) and mix with quark, remaining 50g sugar, rose water and 2 tbsp raspberry purée. whip heavy cream. fill milk into a small saucepan and stir in agar-agar, boil for 1min (stir constantly, it will turn very thick). stir in rhubarb quark quickly, then fill into a mixing bowl and fold in whipped cream. place rhubarb creme for 10-20min into the fridge to turn more firm. spread creme even on both bottom layers (with 1cm distance to the edge). leave cake layers 30-60min in the fridge until the creme is solid. prepare meanwhile the butter creme.
buttercreme
sieve icing sugar. stir butter for 1-2min with the dough hook of your mixer, then add gradually the icing sugar. add some red and blue food coloring (dispense carefully). fill frosting into an piping bag with a round icing tip (about 11cm-ø or airtight bag). put the cake layers on top of each other and fill the gasps between the cake layers with butter creme - the creme should oozes out of the gasps. then smooth the sides with a triangle spatula or similar. spread more butter creme on the cake top and flatten with the spatula. decorate with chopped almonds and cherry blossoms or similar. leave the cake in the fridge 15min before you start serving.

german translation

dieses jahr hat farrow&ball* neue farben gelauncht und uns gefragt ob wir nicht lust hätten mit unserer liebsten der neuen farben ein moodboard zu kreieren. eine etwas ungewöhnliche aufgabe für einen foodblog aber gerade das hat uns gefallen! wir haben uns die farbe peignoir ausgesucht, ein helles, gräuliches rosa, das in sehr hellem licht fast weiß aussieht und bei anbruch der dunkelheit leicht bläulich wirkt. wir haben uns für diese farbe entschieden weil sie uns an den frühling erinnert, an all die schönen knospen die im frühjahr in zarten tönen erblühen. eigentlich ist der ganze blogpost wie ein moodboard für die farbe peignoir, weil wir versucht haben so gut wie alles - blumen, kuchen, leinen - in diesem farbton zu halten. falls ihr jetzt genauso begeistert von der farbe seid wie wir, haben wir ein tolles give-away für euch, denn ihr könnt 5 liter der farbe peignoir gewinnen. 

alles was ihr tun müsst ist auch ein moodboard zu der farbe zu kreieren und dann ein foto davon auf instagram mit #MyFavouriteNewColour und #ColourPeignoir hochzuladen. wir werden den oder die gewinner/in dann nächsten sonntag (17.april) auslosen*. viel glück ihr lieben! 

für diesen kuchen haben wir den ersten rhabarber verarbeitet, den wir dieses jahr bekommen konnten. wir können es wirklich kaum erwarten bis die rhabarer saison in deutschland endlich startet, denn der kuchen war SO köstlich, dass wir in den nächsten wochen am liebsten nur noch mit rhabarber backen würden. wir haben den rhabarber mit himbeeren kombiniert, einfach eine himmlische zusammenstellung. also lasst es euch schmecken ihr lieben und habt noch einen wunderbar sonnigen frühlingstag! 

*werbung

rhabarbertorte mit gemahlenen mandeln, himbeergelee & rosenwasser


für eine 16cm-ø springform

zutaten:teig
150g reismehl
150g zucker
125g butter
4 eier (gr. m)
2,5 tl weinsteinbackpulver
60g gemahlene mandeln
1 prise salz
50ml milch (4-5el)
himbeergelee
200g tk-himbeeren
80ml wasser
3g agar-agar
rhabarber-creme
400g geschälter rhabarber
1 vanilleschote
150g zucker
150g schlagsahne
100g quark
100ml milch
2-3 tl rosenwassser
9g agar-agar
buttercreme

200g butter, zimmerwarm

340g puderzucker

lebensmittelfarbe (rot und blau)

dekoration
ein paar gehackte mandeln
kirschblüten (o.ä.)

teig
ofen auf 175°C umluft vorheizen. den boden einer springform mit backpapier auslegen und die seiten buttern. butter schmelzen, kurz abkühlen lassen. eier trennen. eiweiss 1min aufschlagen, dann die hälfte des zuckers einrieseln lassen und noch 1-2min weiter schlagen. eigelbe zusammen mit dem restlichen zucker und einer prise salz 2min aufschlagen, dann die milch und abgekühlte butter unterschlagen. reismehl und backpulver mischen und in 3 teilen zum eigemisch sieben und unterheben. gemahlene mandeln unterheben, dann das eiweiss in 2-3 portionen unterheben. teig in die springform füllen und für 45min backen (stäbchenprobe machen). 10-15min auf einem kuchengitter abkühlen lassen, dann aus der form nehmen und komplett abkühlen lassen. 
himbeergelee
kuchenteig mit einem brotmesser in 3 böden zerteilen (hilfsmarkierungen vorher mit dem messer an der seite des teigs machen). obersten boden als untersten boden der torte verwenden. mittleren boden als mittleren boden verwenden und den boden des kuchenteigs umgedreht als tortendeckel verwenden, da er schön eben ist. tk-himbeeren mit dem wasser 2-3min weich köcheln lassen, dann pürieren. 2 el abnehmen und für die rhabarbercreme beiseite stellen. himbeerpüree mit dem agar-agar mischen und 2min aufkochen (ständig rühren), dann vorsichtig auf dem unteren tortenboden verteilen - bis 1cm zum rand und in den kühlschrank stellen.
rhabarber-creme
rhabarber putzen und in 3-4cm lange stücke schneiden. rhabarberstücke mit 100g zucker und vanillemark verrühren, vanilleschote dazulegen - alles 15min ziehen lassen (dadurch verliert der rhabarber wasser und man braucht kein zusätzliches wasser zum kochen). anschliessend rhabarber für 5-7min dünsten bis er weich ist. vanilleschote entfernen und rhabarberkompott pürieren. 200ml rhabarberpüree abmessen (das übrige püree kann man super in eiswürfelformen füllen und gefroren zu drinks servieren) und mit dem quark, den restlichen 50g zucker, rosenwasser und 2el himbeerpürée verrühren. schlagsahne aufschlagen. milch in einen kleinen topf füllen, agar-agar einrühren, 1min köcheln lassen (ständig rühren, da es sehr dicklich wird). rhabarberquark zügig einrühren, masse in eine schüssel füllen und schlagsahne unterheben. rhabarbercreme 10-20min in den kühlschrank stellen, damit sie fester wird. creme gleichmäßig auf den 2 unteren böden bis 1cm zum rand verstreichen. tortenböden für 30-60min in den kühlschrank stellen, damit die creme noch etwas fester wird. solange die buttercreme vorbereiten.
buttercreme
puderzucker sieben. butter mit dem knethaken 1-2min rühren, dann nach und nach puderzucker einrühren, zum schluss mit etwas roter plus blauer lebensmittelfarbe einfärben (die farbe vorsichtig dosieren). buttercreme in eine spritztülle mit rundem aufsatz (ca. 11mm-ø oder in einen frischhaltebeutel) füllen. tortenböden aufeinander setzen und in die zwischenlücken rundherum creme füllen, sodass die buttercreme "hervorquillt". dann mit einem kuchenspachtel rundherum glätten (wenn ihr einen tortenständer habt einfach den tortenständer drehen und spachtel dabei gerade halten). mehr creme auf der tortenoberseite verteilen und kreisum verstreichen. mit gehackten mandeln und blüten verzieren. bis 15min vor dem servieren in den kühlschrank stellen.