Rhubarb cake Linz style

Name: Rhubarb cake Linz style
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Flour; 100 g crushed almonds; 1 coated Tsp Baking Powder; 175 g Sugar; 2 Eggs (size M); 125 g Butter; 800 g Rhubarb; 300 ml Cherry nectar; 1 package Bourbon vanilla sugar; 2 packages Pudding powder "Vanilla Flavor"; 300 g Marzipan raw mass; 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Flour
100 g crushed almonds
1 coated Tsp Baking Powder
175 g Sugar
2 Eggs (size M)
125 g Butter
800 g Rhubarb
300 ml Cherry nectar
1 package Bourbon vanilla sugar
2 packages Pudding powder "Vanilla Flavor"
300 g Marzipan raw mass
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Knead flour, almonds, baking powder, 75 g sugar, 1 egg and butter in flakes to a smooth dough. Cover and chill for about 30 minutes. Clean and wash the rhubarb and cut it into pieces about 1.5 cm wide. Put juice, 75 g sugar, vanilla sugar and rhubarb in a pot, bring to the boil, cover and simmer for about 2 minutes. Stir pudding powder with a little water until smooth. Remove the pot from the heat, stir in the pudding powder and let it simmer for about 1 minute while stirring.
2
Let it cool down a bit. In the meantime, grate the marzipan coarsely, stir with the whisk of the hand mixer until smooth. Stir in 1 egg and 25 g sugar. Roll out the shortcrust pastry round (approx. 28 cm Ø) on a work surface dusted with flour. Grease tart tin (26 cm Ø) well and dust with flour. Pour the dough into the tin, cut off the edges smoothly. Prick the base several times with a fork, sprinkle with breadcrumbs. Pour compote into the mould, smooth it down. Put the marzipan mixture into a piping bag with a star-shaped spout. Spray a grid on the cake. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for 20-25 minutes.
3
Pour the dough into the tin, cut off the edges smoothly. Prick the base several times with a fork, sprinkle with breadcrumbs. Pour compote into the mould, smooth it down. Put the marzipan mixture into a piping bag with a star-shaped spout. Spray a grid on the cake. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for 20-25 minutes. Let it cool down. Dust the edges with icing sugar