Meringue layer cake with rhubarb

Name: Meringue layer cake with rhubarb
Cook time: 2 h
Total time: 2 h
Yield: 30
Ingredients: 7 Eggs (size M); 1 pinch Salt; 1 package Vanillin sugar; 525 g Sugar; 250 g Flour; 100 g Cornstarch; 1 package Baking Powder; 1/2 package (50 g) Chocolate shavings; 500 g Rhubarb; 1 package Raspberry-flavoured red fruit jelly powder; 1 1/2 package (140 g each) Vanilla-flavoured cake cream; 450 ml Milk; 300 g soft butter; 5 Protein (size M); 7-10 Tbsp Fat and flour; 7-10 Tbsp Disposable piping bag

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 30

7 Eggs (size M)
1 pinch Salt
1 package Vanillin sugar
525 g Sugar
250 g Flour
100 g Cornstarch
1 package Baking Powder
1/2 package (50 g) Chocolate shavings
500 g Rhubarb
1 package Raspberry-flavoured red fruit jelly powder
1 1/2 package (140 g each) Vanilla-flavoured cake cream
450 ml Milk
300 g soft butter
5 Protein (size M)
7-10 Tbsp Fat and flour
7-10 Tbsp Disposable piping bag

Directions

1
Grease the bottoms of 2 springforms (24 cm Ø , 18 cm Ø) and dust with flour
2
Separate eggs. Beat the egg whites in a large mixing bowl with the whisk of the hand mixer in 2 portions until stiff, adding salt, vanillin sugar and 200 g sugar. Beat until the mixture is shiny white and the sugar is completely dissolved. Stir in the egg yolks individually
3
Mix flour, starch, baking powder and chocolate rasp and fold into the egg mixture. Put 1/4 of the mixture into the smaller springform pan (17 cm Ø), put the rest of the mixture into the larger springform pan (24 cm Ø) and smooth it down. Bake both forms in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 30 minutes. Remove from the oven, place on a cake rack and allow to cool
4
Clean, wash and cut the rhubarb into pieces. Boil 300 ml water and 75 g sugar in a pot. Add rhubarb and simmer covered for about 3 minutes. Stir red fruit jelly powder and 100 ml water until smooth. Stir into the boiling rhubarb and boil up briefly. Let cool down a little bit
5
Cut the sponge cake bases 3 times horizontally. Place a cake ring around each of the lower bases and spread the compote evenly on top. Place the second sponge cake base on top and press down lightly. Chill for about 15 minutes
6
Prepare the cake cream with milk and butter according to the package instructions. Spread 1/8 of the cream on the smaller base (18 cm Ø). Place the sponge cake base on top, press down lightly and spread 1/8 of the cream on the base again. Place the sponge cake lid on top and press down lightly. Do the same with the larger cake and the remaining cream, except for 1 tbsp. Spread 1 tablespoon of cream in the middle of the large cake and chill the cakes for about 2 hours. Remove the cake rings from the sponge cakes and place the smaller cake on top of the large cake
7
Just before serving, beat the egg whites until stiff, adding 250 g of sugar. Continue beating until a smooth and shiny mixture is obtained. Pour the beaten egg whites into a piping bag with a star-shaped spout and decorate the cake with them. Carefully melt the beaten egg whites with a Bunsen burner and serve immediately. It is best to cut the cake at the top
8
waiting time 4 hours