Ingredients
The following ingredients have 10 Servings
- Butter or nonstick cooking spray (for the pans)
- 3 1/4 cups cake flour, plus more for the pans (425 g)
- 1 tablespoon plus 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, at room temperature (225 g)
- 2 cups granulated sugar (400 g)
- 2 teaspoons pure vanilla extract
- 6 large egg whites
- 1 1/2 cups sweet Riesling (360 ml)
- 1 3/4 cup fresh strawberries, hulled and quartered (8 ounces)
- 1 cup fresh rhubarb, cut into 1/4 inch (6-mm) pieces (4 ounces)
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice
- ½ cup quick cooking rolled oats
- ¼ cup sliced almonds (I omitted these because of my nut allergy)
- ¼ cup firmly packed brown sugar
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter (at room temperature)
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 medium recipes Vanilla Swiss Meringue Buttercream (below)
- ½ cup plus 2 tablespoons large egg whites
- 1¼ cups granulated sugar
- 2 cups unsalted butter, at room temperature (4 sticks)
- 2 teaspoons pure vanilla extract
- ½ cup rhubarb strawberry compote
- Pink gel food coloring
