Feeling fragile? Here is the recipe for my very favorite cake in the world. Now, usually, I’m a “screw-fruit-and-bring-out-the-chocolate” kind of person but this cake just has it all: Dead-easy to make, looks like a million dollars, tastes heavenly and can be made well in advance for a lot of people.

You need:
(Serves ca. 10 – if you add up this recipe can easily be doubled, tripled or quadrupled…)

(You can make the fragilité and the rhubarbs days in advance and then just assemble the cake at the last minute. That way the wetness of the rhubarb will not soak though and make the fragilié go to mush.)
For the fragilié:

250 grams sugar

5 eggwhites

1 teaspoon white vinegar (I used this French raspberry-kind.. Use what you have! I wouldn’t do balsamic, though…)

The rhubarbs:

500 grams rhubarbs, rinsed and cut into 2-3 cm pieces

3-400 grams sugar

1 fat pod of vanilla, seeds scraped out

The cream:

1/2 liter heavy cream

200 grams white chocolate (I like the kind with hazelnuts but you can get any kind of white chocolate you like)


200 grams Strawberries, cleaned and cut into halves


To make:

Mix the eggwhites, sugar and vinegar. Whip it until it is very, very firm (as the Sailor told the Nun).

Gently flour a baking sheet, on paper. It WILL stick unless you add that light sprinkling of flour!!

Carefully spread the fragilité in the shape you would like – make two.

Place the fragilité in the oven, bake for 60-70 minutes at 135 degrees Celsius (hot air). When done LEAVE it in the oven until it is completely cooled off.

Place the rhubarb pieces in a large oven proof dish. Sprinkle with sugar and vanilla. Bake in oven at 200 degrees Celcius for about 30-40 minuts. (Check when it is soft and take it out when it is done.) Allow to cool completely.

Whip the cream – again – until it is very firm. Then add the chopped chocolate.

Place fragilité on the serving dish. Gently spread the rhubarb over it. If it is very watery, try to steer clear of the syrup as it will make the fragilité go soft.

Now add half the whipped cream/chocolate.
Add the second fragilié on top.




















Finally the second part of the whipped cream goes on top and – if you like – lots and lots of strawberries.

Needless to say, with whipped cream and fragilité, you can vary it endlessly… You can use nuts, dark chocolate and applesauce, blueberries, raspberries, currants – the sky is the limit.



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