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Make your rhubarb compote by heat at low heat with a c 30 minutes. EL agave syrup and set aside.

Meanwhile, make the cake.

Preheat oven to 180 °.

Beat the egg whites. Mix all other ingredients of the cake. Carefully whites in the second preparation.

Pour into a lined 22cm round cake tin (or similar) and bake 20 minutes. Cool, do not you cut your sponge before it gets cold otherwise make crumbs.

Prepare the foam. Mix all ingredients, mix, boil 2 minutes and agar-agar.

Once the sponge cake sausage circles with your circles as a cutter, then you divide your hard drive into two sponge (it's easier to cut small slices that large).

Cushions rhodoid your circles. Make a first layer of sponge cake, add the rhubarb foam (do it again if it has hardened too much heat), a new layer of sponge cake and a layer of sauce.

Let cool 1 hour in the refrigerator without unmolding. Décerclez rhodoid and remove just before serving.

Ingredients:

• For the sponge:
• 125g ground almonds
• 2 tablespoons agave nectar cup
• 1 cup chopped honey
• 3 cup tablespoons water
• 3 eggs For the mousse:
• 2 unsweetened natural yoghurt
• 2 tablespoons agave nectar cup
• 360g rhubarb
• 1 cup chopped honey
• 1 cup chopped almonds puree
• 4 g of agar-agar For the compote:
• 180g rhubarb
• 1 cup chopped agave syrup + a little rhodoid

Total time: Preparation + cooking time: 40 min
Yield: 4 people