1. Line a 9 inch (23cm) springform tin with baking parchment and grease. Set aside. In a small bowl mix the flour with the baking powder. Separate the eggs.

2. In a large bowl mix the butter, sugar, salt and vanilla extract until light and fluffy. Add the egg yolks one at a time. Add some flour and milk and mix, add some more and mix again. Continue until all is well combined. Pour half of the batter into the springform tin and smooth out the top. Cover the remaining dough in the bowl with plastic wrap.

3. Preheat the oven to 350°F (175°C). In a large bowl beat the egg whites until they start to turn white. Gradually add the sugar and mix until stiff peaks form and the sugar has dissolved completely. Add half of the beaten egg whites to the springform tin and smooth out the surface a bit – cover the remaining egg whites with plastic wrap. Sprinkle the meringue with half of the sliced almonds. Bake for 28-30 minutes. Let cool down and remove from the tin. Repeat with the remaining dough and egg whites.

4. Wash the rhubarb (peel if needed) and cut into small pieces. Clean the raspberries. Add rhubarb and raspberries to a pot with 1/2 cup (100ml) water and the sugar. Bring to a boil and let simmer over medium heat for about 4-5 minutes. Mix the cornstarch with 6 tablespoons water. Add to the fruits and bring to a boil once more while stirring constantly – the compote will thicken a bit. Take from the heat and let cool down.

5. Place a 9 inch (23cm) cake ring on a serving plate and place one cake layer in that ring. Add the cooled rhubarb-raspberry compote on top and even out the surface. Place in the fridge for at least 30 minutes.

6. In a bowl add whipping cream, confectioner’s sugar and vanilla extract and whip the cream until stiff. Spread the whipped cream evenly on top of the compote layer and place the second cake layer on top of that. Place in the fridge for another 15-20 Minutes. Remove the cake ring and dust with confectioner’s sugar before serving.