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1
Preheat the oven to 325u00b0F. Grease a 10 inch diameter springform pan and sprinkle with flour. To make the cake batter, beat the butter, 2/3 cup sugar, 1 tsp vanilla extract and a pinch of salt with the a hand mixer until creamy. Beat in the egg yolks one at a time, then stir in the milk. Sift in the flour and baking powder and mix well. Spoon half the mixture into the pan and smooth the top.
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2
To make the meringue, beat the egg whites in a bowl until they form stiff peaks, adding the powdered sugar 1 tbsp at a time.
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3
Spoon half the meringue on top of the batter in the pan, leaving a 1/3 inch border around the edge, then bake for 30 mins, or until a skewer comes out clean. Run a knife around the edge and carefully remove the cake from the pan, then cool on a wire rack. Wash and dry the pan, then repeat with the remaining batter and meringue.
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4
To make the rhubarb cream, place the rhubarb, cherry juice and 2/3 cup sugar in a saucepan and cook over medium heat for 4-5 mins, until the rhubarb begins to break apart. Transfer to a bowl and cool. In a separate bowl, mix the yogurt, the remaining sugar and 2 tsp vanilla extract. Stir 3 tbsp of the yogurt mixture into the gelatin. Stir this into the remaining yogurt mixture. Stir in the rhubarb and chill for 10 mins, then stir in the whipped cream.
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5
To assemble, place one of the cakes on a cake plate and surround with a cake ring. Spread with the rhubarb cream. Gently press the other cake on top of it and chill for at least 3 hours. Remove the cake ring and dust with powdered sugar to serve.
