Almond Cake with Tonka Foam and Rhubarb

For 4 persons

Almond cake
200 g egg white
230 g sugar
70 g Almond meal
70 g all purpose flour
130 g brown butter
Pinch of salt 

Tonka foam
300 g cream
300 g milk
5 egg yolks (should exactly work out with the egg whites you need for the cake)
60 g sugar
1 Tablespoon starch mixed with 2 Tablespoons of water
½ a grated Tonka bean
Pinch of salt

Rhubarb
600 g fresh rhubarb roughly chopped
100 g sugar
Pinch of salt
Pinch of fresh vanilla 

The foam and the rhubarb must be prepared one day before. For the foam you cook the cream, milk, sugar, tonka and a pinch of salt. Now add the starch and let it cook for about 30 seconds. Put everything slowly on the egg yolks while constantly stirring. Let it cool down until the next day. Next day you have to blend/mix it very fine for about 30 seconds. Then put it in a chiffon and load it with two cream chargers. Shake it well for about a minute.

Put all ingredients for the rhubarb together in a pot and let it cook until it gets a texture of compote/marmelade. Let it cool down until the next day.

For the cake, mix all ingredients together except the warm butter. When everything is combined you can slowly stir in the butter. Put the dough in silicon mold to bake it at 180 degrees until ready, time really depends on the form of the molds so keep a close eye on it.

Serve the cake luke warm, combine it with the cold rhubarb compote and the tonka foam.