Rhubarb-elderberry cake with cream yoghurt

Elderberry cordial and rhubarb, what a magnificent combination.😊 It is definitely worth to try. 
Slightly sour cream from yogurt and whipped cream in combination with sweet sponge made from almond flour.

Ingredients

Cake sponge:
55 g butter
100 g sugar
half lemon peel
1 egg + 1 egg white
1 tbsp elderberry cordial
0,5 tsp vanilla extract
50 g flour
50 g almond flour
0,5 tsp baking powder
0,25 tsp baking soda
0,25 tsp salt
65 g cream yogurt

Roasted rhubarb:
200 g chopped rhubarb
1 tbsp elderberry cordial
half lemon peel and juice
70 g sugar

Cream:
200 ml whipping cream
1 tbsp elderberry cordial
50 g cream yogurt

Put rhubarb with elderberry cordial, lemon juice, lemon peel and sugar to baking tin. Cover tin with aluminium foil.Bake at 225 C until rhubarb is soft. Take rhubarb out of oven and let it cool completely

Whip the butter ( in room temperature) with sugar and add lemon peel. Add egg and egg white, and also elderberry cordial. Mix flour, almond flour, salt baking powder and baking soda in bowl. Add flour mix in parts to butter-egg mix and mix until you get the even batter. At last add yogurt and half of roasted rhubarb. 

Line cake tin (diameter 20 cm) with baking paper and fill with batter. Bake at 200 C for approximately 30 minutes. 
Take cake out of cake tin and let it cool completely. Cut it into two discs.

For making cream whip the cream and add yogurt, elderberry cordial, 3/4 part of roasted rhubarb and some teaspoon of rhubarb syrup (you get it with roasting of rhubarbs). Mix gently until you get even cream.

Put one cake disc to cake plate and immerse with rhubarb syrup. Add half of cream and put second cake disc to the cream layer. Immerse the second cake disc and cover with second half of cream. Decorate with roasted rhubarbs and rhubarb syrup.

Keep the cake one hour in refrigerator before serving.