Rhubarb cake with nut meringue

Name: Rhubarb cake with nut meringue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 7-10 Tbsp Grease; 1 kg Rhubarb; 4 Eggs (Gr. M); 175 g soft butter/margarine; 150 g + 200 g sugar; 1 package Vanillin sugar; 1 pinch salt, 250 g flour; 1/2 package Baking Powder; 8-9 Tbsp Milk; 100 g ground almonds (without skin); 7-10 Tbsp Icing sugar; 7-10 Tbsp Melissa

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

7-10 Tbsp Grease
1 kg Rhubarb
4 Eggs (Gr. M)
175 g soft butter/margarine
150 g + 200 g sugar
1 package Vanillin sugar
1 pinch salt, 250 g flour
1/2 package Baking Powder
8-9 Tbsp Milk
100 g ground almonds (without skin)
7-10 Tbsp Icing sugar
7-10 Tbsp Melissa

Directions

1
Grease the baking tray (approx. 35 x 40 cm). Clean, wash and drain the rhubarb. Cut into pieces of about 1 cm. Separate the eggs and put the egg white in a fat-free mixing bowl
2
Cream fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the egg yolks one by one. Mix flour and baking powder. Alternate with the milk and stir briefly in portions
3
Spread the fairly firm dough with a moistened dough card on the baking tray. Beat the egg whites and 1 pinch of salt until stiff, while continuing to beat, pour in 200 g of sugar. Keep beating until the sugar is dissolved
4
Fold almonds and rhubarb into the beaten egg white. Spread the rhubarb and meringue mixture evenly over the dough. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/ gas: level 3) for 30-35 minutes. Take out and let cool down
5
Dust the rhubarb cake with icing sugar. Decorate with lemon balm if desired. Serve with lightly whipped cream and roasted almond flakes as desired
6
Instead of almonds you can also use hazelnuts for the meringue layer. As fruits you can also use currants or gooseberries