Rhubarb meringue cake

Ingredients

Directions

1. 1

   Cream fat, 90 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate 2 eggs. Set the egg whites aside. Stir egg yolk and 1 egg one after the other into the fat-sugar mixture. Mix flour, 50 g starch and baking powder and stir in portions. Grease a springform pan (26 cm Ø).

2. 2

   Fill in the dough and smooth it down. Mix quark, lemon juice, 40 g sugar, 2 eggs and 25 g starch with the whisks of the hand mixer and spread on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. In the meantime, clean, wash and cut the rhubarb into pieces. Beat the egg white until stiff. Add 90 g sugar. Fold in rhubarb. Spread the meringue mixture over the hot cake and bake for another 10 minutes at the same temperature. Roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and let it cool down. Remove the cake and let it cool down. Heat up the jam, pass it through a sieve and spread it on the edge of the cake.

3. 3

   Spread the meringue mixture over the hot cake and bake for another 10 minutes at the same temperature. Roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and let it cool down. Remove the cake and let it cool down. Heat up the jam, pass it through a sieve and spread it on the edge of the cake. Press the flaked almonds to the edge. Crumble 2 meringue tuffs and sprinkle over the cake. Decorate the cake with the remaining tuffs

4. 4

   Waiting time approx. 30 minutes