Rhubarb apricot cake

Ingredients

Directions

1. 1

   Clean and wash the rhubarb, drain well and cut into thick slices. Mix with 50 g sugar and set aside. Drain the apricots on a sieve. Cream fat and 200 g sugar. Add lemon zest, stir in the eggs one by one.

2. 2

   Mix flour, cornstarch and baking powder and stir briefly into the mixture. Spread the dough evenly on a greased baking tray ( 36x37 cm ) or the fat pan of the oven. Spread rhubarb and apricots on top. Mix egg yolk, sour cream, remaining sugar and vanilla sugar. Pour evenly over the fruit topping. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for approx. 25 minutes. In the meantime, beat egg whites until stiff, add sugar and finally stir in lemon juice. Spread the meringue mixture with a spoon tuff by tuff on the cake. Bake the cake for another 5 minutes at the same temperature until the meringue tuffs are lightly browned.

3. 3

   Pour evenly over the fruit topping. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for approx. 25 minutes. In the meantime, beat egg whites until stiff, add sugar and finally stir in lemon juice. Spread the meringue mixture with a spoon tuff by tuff on the cake. Bake the cake for another 5 minutes at the same temperature until the meringue tuffs are lightly browned. Makes approx. 20 pieces

4. 4

   Dishes: Waechtersbach