Rhubarb marzipan cake

Name: Rhubarb marzipan cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 75 0 g Rhubarb; 375 g Flour; 225 g Sugar; 200 g Butter or margarine; 100 g Marzipan raw mass; 1 Bottle Rum Flavour; 3 Eggs (size M); 1/2 package Baking Powder; 4-5 Tbsp Milk; 1 package Raspberry-flavoured red fruit jelly; 1/4 l red currant juice © no longer on sale; 7-10 Tbsp !!©; 7-10 Tbsp Icing sugar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

75 0 g Rhubarb
375 g Flour
225 g Sugar
200 g Butter or margarine
100 g Marzipan raw mass
1 Bottle Rum Flavour
3 Eggs (size M)
1/2 package Baking Powder
4-5 Tbsp Milk
1 package Raspberry-flavoured red fruit jelly
1/4 l red currant juice © no longer on sale
7-10 Tbsp !!©
7-10 Tbsp Icing sugar

Directions

1
Clean, wash and cut the rhubarb into small pieces. For the crumbles, mix 125 grams of flour and 75 grams of sugar. Melt 75 grams of fat and stir in with the dough hooks of the hand mixer. For the sponge mixture, beat marzipan, remaining fat and 100 grams of sugar until foamy, add rum flavour. Stir in the eggs one by one. Mix remaining flour and baking powder. Alternately stir in with the milk.
2
Fill the dough into a springform pan (26 cm Ø) lined with baking paper. For the compote mix four tablespoons of water, red fruit jelly powder and remaining sugar. Bring the juice to the boil, add the mixed powder while stirring and bring to the boil again. Fold in rhubarb and spread compote on the sponge mixture, add crumbles and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for about 1 1/4 hours and let cool down. Serve dusted with icing sugar. Makes 16 pieces