Rhubarb meringue cake

Ingredients

Directions

1. 1

   Separate eggs. Cream the fat, 125 g sugar, 1 packet of vanilla sugar and salt with the whisks of the hand mixer. Stir in the egg yolks one after the other. Add milk and stir in. Mix flour and baking powder and also stir in

2. 2

   Sieve the icing sugar. Beat the egg whites with the whisks of the hand mixer until stiff. Add icing sugar by the spoonful and mix to a creamy thick meringue mass

3. 3

   Grease a springform pan (approx. 26 cm Ø) and sprinkle with flour. Spread half of the dough evenly into the tin. Spread half of the meringue mixture loosely on top, leaving an approx. 1 cm wide rim. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Carefully remove the cake from the tin with a knife, lift it onto a cake pallet and let it cool down on a cake rack. Clean the springform pan and bake a second base in the same way

4. 4

   Clean and wash the rhubarb, drain well and cut into slices of about 1 cm (about 600 g rhubarb net). Mix rhubarb, 125 g sugar and cherry nectar well in a pot and bring to the boil while stirring occasionally. Simmer at medium heat for 4-5 minutes until the rhubarb pieces start to crumble. Put the compote in a bowl and let it cool down

5. 5

   Soak gelatine in cold water. Place a meringue base on a cake plate and surround with a cake ring. Mix yoghurt, 50 g sugar and 2 packets of vanillin sugar. Squeeze out the gelatine, dissolve it and mix with 2-3 tbsp yoghurt. Stir the gelatine mixture into the rest of the yoghurt cream. Then mix with the cooled down rhubarb compote and refrigerate for about 10 minutes. Whip the cream until stiff. When the rhubarb cream starts to gel, stir in the cream. Pour the cream onto the base and smooth it down. Place the 2nd cake base on top and press down. Chill the cake for 3-4 hours. Serve dusted with icing sugar

6. 6

   waiting time approx. 4 hours