Rhubarb-marzipan tart with sour cream and vanilla

Ingredients

Directions

1. 1

   Cream fat, sugar, vanillin sugar and salt. Stir in eggs one at a time. Dice marzipan finely or grate coarsely. Mix flour and baking powder. Alternately stir into the fat mass with the milk. Stir marzipan into the dough as well. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 ° C / fan oven: 150 ° C / gas: level 2) for 20-25 minutes. Let cool down

2. 2

   Clean, wash and cut the rhubarb into pieces. Peel and slice the banana and sprinkle with lemon juice immediately. Stir 5-6 tablespoons currant nectar and starch until smooth. Boil up the rest of the juice and sugar. Cook the rhubarb for about 5 minutes at low heat. Bind rhubarb with starch and bring to the boil briefly. Fold in the banana, let it cool down for about 5 minutes

3. 3

   Place the cake ring around the base. Spread the compote on top and chill for about 1 hour

4. 4

   Roast the flaked almonds in a dry pan. Let it cool down. Whip sour cream and cream until stiff. Let vanillin sugar trickle in. Spread the cream loosely over the compote. Sprinkle almond flakes over it. Decorate with melissa

5. 5

   Results in approx. 16 pieces