Rhubarb marzipan crumble cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the yeast dough, heat milk, crumble the yeast and dissolve in milk with 100 g sugar. Put 500 g flour, 60 g butter and 2 eggs in a bowl. Add the yeast milk and knead to a smooth dough with the dough hook of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, cut the marzipan into small pieces and mix with 150 g butter, 125 g sugar, 250 g flour and 1 egg and knead into crumbles using the dough hook of the hand mixer. Put it in a cold place.

2. 2

   Clean and wash the rhubarb and cut it into 1.5-2 cm thick pieces. Bring 200 ml water and 75 g sugar to the boil, steam rhubarb for about 3 minutes and remove. Boil up the liquid. Stir starch with 5 tbsp. water until smooth. Stir into the boiling liquid and add to the rhubarb. Knead yeast dough with floured hands once more. Grease a fat pan (32 x 39 cm) and dust with flour. Roll out dough to the size of the baking tray, line baking tray with it. Press the edges firmly with your hands and let it rise again in a warm place for about 30 minutes. Spread rhubarb compote on the yeast dough and sprinkle with crumbles. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes.

3. 3

   Knead yeast dough with floured hands once more. Grease a fat pan (32 x 39 cm) and dust with flour. Roll out dough to the size of the baking tray, line baking tray with it. Press the edges firmly with your hands and let it rise again in a warm place for about 30 minutes. Spread rhubarb compote on the yeast dough and sprinkle with crumbles. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Leave to cool for about 1 hour. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
270 kcal

CARBS
39 g

FATS
10 g

PROTEINS
5 g