Sweet Easter finale with a sparkling companion
Delicate almond cake with a crispy crust, served with fruity rhubarb compote – a harmonious dessert that is perfectly complemented by the sparkling Moscato d’Asti.
Ideal wine accompaniment: Moscato d’Asti DOCG (Piedmont, Italy)
This light sparkling wine from Piedmont captivates with its playful flavours of peach, orange blossom and ripe honeydew melon. The natural sweetness (approx. 120 g/l residual sugar) balances out the acidity of the rhubarb, while the fine perlage emphasises the almond flavours in the cake. The low alcohol strength (5-6%) preserves the lightness, and the floral freshness on the finish leaves a spring-like feeling.
5 more wine recommendations:
Brachetto d’Acqui DOCG (Piedmont, Italy) This red sparkling wine with flavours of strawberries and rose petals forms a delightful contrast to rhubarb. Its velvety texture combines with the almond cake, while the lively acidity balances out the sweetness. The fine foam provides lightness and freshness, especially when served warm. Ideal for spring afternoons when the flavours are fruity and floral.
Riesling Spätlese (Mosel, Germany) With its balanced fruit and acidity and flavours of green apple, this wine complements both the cake and the compote. The mineral freshness of the slate soils lends the dessert an invigorating note. The contrast of fine acidity and natural sweetness elegantly highlights the subtly tart rhubarb flavours. A classic for those who like it light, playful and precise.
Coteaux du Layon AOC (Loire, France) This noble sweet Chenin Blanc impresses with aromas of dried apricots and honey. The complex sweetness corresponds with the almonds, while the lively acidity emphasises the rhubarb. The natural freshness prevents the dessert from being too rich – ideal with a silky vanilla cream. A perfect companion for lovers of elegant dessert wines with depth.
Lambrusco Grasparossa DOC (Emilia-Romagna, Italy) This sparkling red wine with flavours of blackberries and violets creates an exciting contrast. The fine tannin structure rounds off the almond cake perfectly. Its effervescence cleanses the palate and whets the appetite for the next bite. Particularly exciting with warm tartlets with slightly melted cream.
Sauternes AOC (Bordeaux, France) This noble sweet wine with flavours of caramel and exotic fruits gives the dessert a special elegance. The noble botrytis note complements the roasted almond flavours. Its dense structure gives the airy pastry fullness – a real festive duo. Ideal when the tart is flavoured with an extra portion of vanilla or orange zest.
The recipe:
Oster-Mandelkuchen mit Rhabarberkompott
Kochutensilien
- 1 Springform (18 cm)
- 1 Mixer
- 1 Topf
- 1 Schneebesen
Zutaten
Für den Kuchen:
- 100 g gemahlene Mandeln
- 2 Eier
- 80 g Zucker
- 50 g Butter
Für das Kompott:
- 200 g Rhabarber
- 50 g Zucker
- 1 Vanilleschote
Zubereitung
Kuchen zubereiten:
- Butter und Zucker schaumig rühren
- Eier unterrühren, Mandeln unterheben
- In gefettete Form füllen, bei 180°C 25 Minuten backen
Kompott zubereiten:
- Rhabarber würfeln, mit Zucker und Vanille köcheln
- 10 Minuten weichdünsten, abkühlen lassen
Anrichten:
- Kuchen auskühlen lassen, in Stücke schneiden
- Mit warmem Kompott und Puderzucker servieren
Empfohlene Beilagen:
- Schlagsahne mit Vanille
- Geröstete Mandelblättchen
- Minzblätter
