Rhubarb cake

Ingredients

Directions

1. 1

   Bring milk to the boil in a pot. Take it off the stove. Add flour in portions with the whisks of the hand mixer. Add 100 g sugar and stir in as well. Put the pot back on the stove and heat it up at low heat while stirring until a white layer has formed on the bottom of the pot.

2. 2

   Put the dough into a mixing bowl and let it cool slightly. Separate the eggs and stir the egg yolks into the dough one after the other. Beat the egg whites until stiff and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper, grease the rim.

3. 3

   Pour in the dough and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 45-50 minutes on the 2 rack from below. Let cool on a cake rack. Clean, wash and cut the rhubarb into pieces.

4. 4

   Place the rhubarb, remaining sugar, lemon zest, 200 ml water and currant juice, except for 4 tablespoons, in a pot and bring to the boil. Cook on low heat for 3-5 minutes. Mix the pudding powder with the rest of the juice.

5. 5

   Remove the rhubarb from the heat and stir in the mixed pudding powder. Boil up again while stirring carefully. Allow to cool slightly and spread on the surface of the cake base. Leave to set in the fridge for about 1 hour.

6. 6

   If desired, serve decorated with lemon balm and a lemon peel spiral.