Rhubarb Apricot Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Drain the apricots well on a sieve. Clean and wash the rhubarb and cut it diagonally into pieces of about 2 cm length. Cream fat, 200 g sugar and lemon peel. Stir in 4 eggs individually, alternating with the cornflour. Mix flour and baking powder and finally, together with the cream, stir in briefly.

2. 2

   Put the dough into a greased fat pan sprinkled with breadcrumbs and smooth it down. Sprinkle with apricots and rhubarb. Bake in the preheated oven (electric cooker: 175 ° C/ gas: level 2) for about 15 minutes. In the meantime, separate the remaining eggs for the glaze. Mix the egg yolks, sour cream, vanillin sugar and 40 g sugar. Pour the icing on the pre-baked cake and bake for another 20 minutes. Beat the egg whites until stiff and add the remaining sugar at the end. Stir in lemon juice and put the meringue mixture into a piping bag with a large star-shaped spout. Spray 25 small nests in rows (5x5) onto the cake and bake for another 8-10 minutes. Leave the finished cake to cool completely in the fat pan.

3. 3

   Beat the egg whites until stiff and add the remaining sugar at the end. Stir in lemon juice and put the meringue mixture into a piping bag with a large star-shaped spout. Spray 25 small nests in rows (5x5) onto the cake and bake for another 8-10 minutes. Leave the finished cake to cool completely in the fat pan. Then cut into 25 pieces, each with a meringue nest. Put 2-3 sugar eggs or colourful Jelly Belly's in each nest. Makes 25 pieces

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
32 g

FATS
11 g

PROTEINS
3 g