Rhubarb potter cake with mascarpone and white chocolate

Preheat the oven to 180 ° C. Wash the rhubarb (you don't have to peel red rhubarb), remove the ends and cut them into pieces. Cover an oven plate with baking paper and arrange the rhubarb on it. Cut 1 vanilla pod lengthwise, scrape the marrow on it mix it with the cane sugar. Sprinkle the rhubarb with the sugar and add the scraped vanilla pods. Slide in the oven for ± 30 minutes. Check if the rhubarb is tender and then remove them from the oven. Let them cool in a colander.

Cover a cake pan with the dough, without removing the baking paper and pierce it with a fork. Cover the dough with a sheet of baking paper and place a layer of baking pearls on top (or baking beans, chickpeas ...). Slide in the oven for 20 minutes (simultaneously with the rhubarb and Ender the rhubarb) at 180 ° C. Remove the baking paper and pearls and let it bake for another 5 minutes. Remove from the oven and let cool.

Bring the white chocolate to room temperature and cut it into flakes with a peeler.

Cut 1 vanilla pod lengthwise, scrape out the marrow and mix it with the mascarpone, the agave syrup, 1 tbsp of finely grid orange seat and the juice of ½ orange. Beat the cream slightly to yogurt thickness and fold it under the mascarpone.

Cut the strawberries into 2 and divide them over the cakes. Place the drained rhubarb on top and press lightly. Cover the cake completely with the cream and sprinkle with the chocolate flakes. Dust them with flower sugar, finish with flowers and serve.