Rhubarb Cake (Small Version)

I wanted to make Le Fraisier, but my family doesn't like custard buttercreme. Using white chocolate mousse instead was a hit.There is just enough mousse to fill the cake mold, so if you don't have enough strawberries, you may also run out of mousse. I suggest using a large amount of strawberries.If the gelatin doesn't dissolve during Step 9, dissolve in a warmed double boiler. For one 18 cm [7.1 in] x 6 cm (15 cm x 6 cm) round circle or cake mold with removable bottom. Recipe by flan*

We have rhubarb in our garden and had to use it in something. I found this recipe online at serenabakessimplyfromscratch.com (credit goes to this site). I don't usually like rhubarb, but this recipe is incredible!

I tried a lot of gateau chocolat recipes but sometimes the resultant cakes were dry or too bitter. This recipe gave me a really moist and soft cake, though!Use your favorite liquor. On the day you bake the cake, the fragrance of the liquor will be on the strong side, so if you'd prefer, you can swap it out for milk instead.If you want to make a thick 18-cm cake increase the quantities to 1.5 times of a 15-cm cake. Adjust the baking time as you see fit. For a 15 cm [5.9 in] cake tin. Recipe by flan*

This is my favorite German pastry! It's virtually impossible to find outside of Germany so learning to make it yourself is your best bet. There are many variations but my favorite is topped with crumbly "streusel." The filling is a thick layer of poppy seeds which gives the cake an interesting texture and nutty flavor. You can optionally add a few raisins and/or walnuts to the filling, which are often included in the Mohnkuchen at German bakeries.The bottom layer is a moist, "bready" cake made with yogurt. Traditionally a Hefeteig (yeast dough) and sometimes Mürbteig (German shortcrust pastry) would be used.Note: I used a 18 cm (7 in) tart pan with removable bottom.

We picked up this recipe from a family member. Every year rhubarb is in season my family demands this treat.

Note: This recipe is a work-in-progress. I adapted from a German recipe, but the dough seems to come out too soft and sometime the custard might not get thick enough according to another person who cooked :( I'll update this sometime soon [3/29/2016]This is a German pastry loved by all ;) The name means "Bee Sting" in German. Most German recipes use instant pudding, but in this recipe I've included how to make your own vanilla custard creme filling (you can double it if you love the super cream-filled kind!). You'll probably need a couple hours to make this so plan ahead.

Found this recipe on food.com, it was so delicious I had to share with everybody. RHUBARB is in season.

It's an easy recipe with 1 chocolate bar, 1 egg, no whipping and with 100 yen shop items.Just 1 chocolate bar creates a professional chocolate gateau.Also it's fluffy, soft, and delicious with only 1 egg without whipping. For 12x13 cm [4.7x5.1 in] heart shaped mold or 12 cm round mold. Recipe by MADatougonnomugi

Every year, I make a Doll Festival cake for my daughters. I wanted to see them smile so I did my best to squeeze out an idea.When the bavarois solidifies, make sure to pour in the next batter only after the last one properly solidifies, or it will blend together and won't look as nice, so please be careful. If the strawberries don't give the bavarois a strong enough color then add an extremely small amount of red food coloring. For one 15 cm [5.9 in] cake mold with a removable bottom. Recipe by Asaemon

I got a ton of fresh rhubarb, which is in season right now, so I made this dessert.Substitute the rhubarb with apples, berries, or Westerns type pears for a delicious variation. Recipe by Maxerbear

One of my favorite German desserts and favorite ways to enjoy the plum and prune season! It's also called Zwetschgendatschi in some places in Germany. There are a lot of variations to Pflaumenkuchen, but here is maybe the simplest style - baking the plums or prunes on a sweet yeast dough, not toppings or other fillings.This recipe makes a medium-sized manageable cake for about 6 people. If you can get your hands on the deep purple, almost blue oblong prunes, those work really well, but any type of plum will work for this.I use a rectangular baking tray (About 8 x 11 in/22 x 28 cm) or pie/tart dish (8-9 inches). Anthing similar will work.y