Rhubarb Meringue

Name: Rhubarb Meringue
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Ingredients: 2 Eggs (size M); 50 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 50 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 7-10 Tbsp Grease; 4 TABLESPOONS Orange liqueur; 1 package Pudding powder "Vanilla Flavor"; 115 g Sugar; 1/2 l Milk; 350 g Rhubarb; 1 package red fruit pudding; 1/4 l Cherry nectar; 1 Protein; 7-10 Tbsp a few squirts of lemon juice; 60 g Sugar; 7-10 Tbsp a few drops of food colouring; 7-10 Tbsp Mint

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 1

2 Eggs (size M)
50 g Sugar
1 pinch Salt
1 package Vanillin sugar
50 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
7-10 Tbsp Grease
4 TABLESPOONS Orange liqueur
1 package Pudding powder "Vanilla Flavor"
115 g Sugar
1/2 l Milk
350 g Rhubarb
1 package red fruit pudding
1/4 l Cherry nectar
1 Protein
7-10 Tbsp a few squirts of lemon juice
60 g Sugar
7-10 Tbsp a few drops of food colouring
7-10 Tbsp Mint

Directions

1
Separate eggs for the floor. Beat the egg whites and 2 tablespoons of water until stiff. Add sugar, salt and vanillin sugar. Stir in egg yolk. Mix flour, starch and baking powder. Sift over the egg mixture and fold in carefully. Pour into a greased fruitcake tin (26 cm Ø) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 15-20 minutes.
2
Then let it cool slightly, turn out of the mould and let it cool down completely. Sprinkle with liqueur. For the filling, mix pudding powder and 40 g sugar. Stir with 8 tablespoons of cold milk until smooth. Bring the rest of the milk to the boil. Add the pudding powder while stirring, boil for 1 minute. Allow to cool slightly and spread on the base. Leave to cool completely. In the meantime, clean and wash the rhubarb and cut it into pieces about 3 cm long. Stir red fruit jelly powder, remaining sugar and 100 ml water until smooth. Cook cherry nectar and rhubarb for 2 minutes. Add the mixed powder while stirring constantly, bring to the boil briefly. Allow to cool slightly and gradually spread on the pudding layer. Allow to cool completely again.
3
In the meantime, clean and wash the rhubarb and cut it into pieces about 3 cm long. Stir red fruit jelly powder, remaining sugar and 100 ml water until smooth. Cook cherry nectar and rhubarb for 2 minutes. Add the mixed powder while stirring constantly, bring to the boil briefly. Allow to cool slightly and gradually spread on the pudding layer. Allow to cool completely again. To decorate, beat egg whites and lemon juice until stiff. Add sugar and continue beating until the sugar has dissolved. Colour with food colouring as desired. Pour into a piping bag with perforated spout. Spray small dots onto a baking tray lined with baking paper. Leave to dry in a preheated oven (electric cooker: 50 °C/ gas: level 1) for approx. 1 hour. Just before serving, decorate the cake with the dots and a little mint as desired. Results in approx. 12 pieces
4
Add sugar and continue beating until the sugar has dissolved. Colour with food colouring as desired. Pour into a piping bag with perforated spout. Spray small dots onto a baking tray lined with baking paper. Leave to dry in a preheated oven (electric cooker: 50 °C/ gas: level 1) for approx. 1 hour. Just before serving, decorate the cake with the dots and a little mint as desired. Results in approx. 12 pieces
5
waiting time approx. 2 hours