Marzipan-Rhubarb Cake

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
2.6 8
Ears pierced, dear friends. How irresistible does that sound to you? Marzipan vanilla pudding and crunchy hazelnut crumbles! These are also used to form the crumbly base, which is why you need a gentle paw when cutting
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 200 g demerara sugar
  • 250 g Flour
  • some Flour
  • 150 g ground hazelnuts
  • 1 Egg yolk (Gr. M)
  • 250 g soft butter
  • some soft butter
  • 400 g Rhubarb
  • 3 TABLESPOONS Strawberry jam
  • 1/2 litre Milk
  • 150 g Marzipan paste
  • 2 pck. (40 g each) custard cream
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Mix sugar with 250 g flour and hazelnuts. Add the egg yolks and 250 g butter in pieces and knead into a crumbled dough with your hands. Put it in a cold place.

  2. 2

    Clean and wash the rhubarb and cut into pieces of about 3 cm. Mix in jam. Puree milk and marzipan with a hand blender. Add vanilla cream powder and mix with the whisk of the mixer for about 1 minute.

  3. 3

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and dust with flour. Put half of the sprinkles in the mould, press it to a flat bottom and raise a small rim. Spread rhubarb mixture and pudding cream on top of it one after the other. Cover with the rest of the crumbles.

  4. 4

    Bake in a hot oven for about 50 minutes. Remove the cake and let it cool down on a cake rack. Remove from the tin and dust with icing sugar.

  5. 5

    This cake also tastes great with icing made from 100 g icing sugar and 2 tablespoons of milk.

Nutrition Facts

KCAL
460 kcal
CARBS
50 g
FATS
26 g
PROTEINS
6 g