- In a bowl, beat the cheese, sugar, syrup and egg yolks with an electric mixer for 2 minutes.
- With a spatula, fold in the cream.
- Cut slices from the cake.
- In a dessert cup, alternate layers of rhubarb compote, cake and cheese mixture, finishing with cheese. Refrigerate.
For a lighter filling, beat 2 egg whites until stiff peaks form and use only 60 ml (1/4 cup) 35% cream.