Rhubarb-marzipan cake

Name: Rhubarb-marzipan cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Marzipan raw mass; 75 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 2 Eggs (size M); 175 g Flour; 1 TEASPOON Baking Powder; 4 TABLESPOONS Milk; 500 g Rhubarb; 200 ml clear apple juice; 1 TABLESPOON fresh squeezed lemon juice; 2 small bananas (about 150 g each); 30 g Cornstarch; 3 sheets white gelatine; 500 g Whipped cream; 2 packages Vanillin sugar; 2 TABLESPOONS Almond liqueur (e.g. Amaretto); 28 (à 2 g; pink and white) small meringue; 7-10 Tbsp Fat and flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Marzipan raw mass
75 g Butter or margarine
175 g Sugar
1 pinch Salt
2 Eggs (size M)
175 g Flour
1 TEASPOON Baking Powder
4 TABLESPOONS Milk
500 g Rhubarb
200 ml clear apple juice
1 TABLESPOON fresh squeezed lemon juice
2 small bananas (about 150 g each)
30 g Cornstarch
3 sheets white gelatine
500 g Whipped cream
2 packages Vanillin sugar
2 TABLESPOONS Almond liqueur (e.g. Amaretto)
28 (à 2 g; pink and white) small meringue
7-10 Tbsp Fat and flour

Directions

1
Cut the marzipan into cubes. Mix fat, 75 g sugar, marzipan and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in flour, baking powder and milk.
2
Put the dough into a well greased fruit base mould (26 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. In the meantime, clean and wash the rhubarb and cut it into 2-3 cm long pieces.
3
Remove the fruit base from the oven, let it cool down a little on a grid, turn out of the mould and let the base cool down. Bring apple juice, remaining sugar and lemon juice to the boil. Add the rhubarb and cook covered for 2-3 minutes at low heat
4
In the meantime peel and slice the bananas. Stir starch and 5 tablespoons of water until smooth. Soak gelatine in cold water. Stir the starch into the rhubarb and let it swell for about 1 minute at low heat.
5
Fold in the bananas and let them cool down a little. In the meantime whip cream and vanilla sugar. Dissolve squeezed out gelatine at low heat and stir Amaretto into the gelatine. Whip the cream until stiff, adding the gelatine-maretto mixture drop by drop.
6
Spread the cream on the cake base (may go slightly over the edge) and chill for about 15 minutes. Then spread the rhubarb on top and refrigerate for another 45 minutes. Crumble 2 meringue.
7
Sprinkle the cake with it and decorate the cake edge with remaining meringue. Makes about 12 pieces.