Rhubarb-apricot cake

Name: Rhubarb-apricot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 2 can(s) (à 425 ml/ 240 g stripping) Apricots; 1 kg Rhubarb; 200 g Marzipan raw mass; 250 g Butter or margarine; 250 g Sugar; 2 packages Vanillin sugar; 1/3 Bottle of Bitter Almond Baking Oil; 1 pinch Salt; 4 Eggs (size M); 75 g Cornstarch; 250 g Flour; 3 TSP Baking Powder; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

2 can(s) (à 425 ml/ 240 g stripping) Apricots
1 kg Rhubarb
200 g Marzipan raw mass
250 g Butter or margarine
250 g Sugar
2 packages Vanillin sugar
1/3 Bottle of Bitter Almond Baking Oil
1 pinch Salt
4 Eggs (size M)
75 g Cornstarch
250 g Flour
3 TSP Baking Powder
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Put the apricots on a sieve and drain well. Clean, wash and drain the rhubarb. Cut the rhubarb diagonally into thick pieces. Coarsely grate the raw marzipan mixture. Cream soft fat, 200 g sugar, 1 sachet vanilla sugar, bitter almond oil and salt. Add marzipan and stir well. Add the eggs one after the other, alternating with the cornflour and stir in.
2
Mix flour and baking powder and finally stir in briefly. Pour the dough into a greased, floured fat pan of the oven and smooth it down. Spread apricots and rhubarb on the dough and sprinkle with 50 g sugar and the remaining vanilla sugar. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Cover if necessary for the last 10-15 minutes. Let the finished cake cool on the baking tray, cut into pieces and arrange on a plate. Decorate with mint and serve with whipped cream