Rhubarb cake from the tray

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm milk in a pot lukewarm. Remove the pot from the stove and dissolve the yeast. Put 500 g flour, 75 g sugar, butter, 1 egg and 1 pinch of salt in a bowl. Add yeast milk, first with the dough hooks of the hand mixer, then with floured hands knead to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes

2. 2

   Clean the rhubarb, wash it, cut it in half lengthwise, cut it diagonally into sticks (approx. 8 cm long). Mix rhubarb, 2 tbsp. sugar and lemon juice. Put the lady fingers in a freezer bag, crush them into crumbs with the help of a cake roll

3. 3

   Knead the dough again. Roll out rectangularly (approx. 32 x 38 cm) on a floured work surface. Place the dough on a baking tray lined with baking paper (approx. 32 x 38 cm), spread the ladyfingers crumbs on top and cover with rhubarb. Cover the dough and let it rise in a warm place for another 30 minutes

4. 4

   Meanwhile grate marzipan, knead 2 eggs one after the other with the dough hooks of the hand mixer. Add 50 g flour, knead in. Put the macaroon mixture into a piping bag with star-shaped spout. Spray a grid of individual tuffs diagonally onto the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes, remove from oven, let cool on a cake rack

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
320 kcal

CARBS
38 g

FATS
15 g

PROTEINS
8 g