Rhubarb-peach cake with meringue

Name: Rhubarb-peach cake with meringue
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 600 g Rhubarb; 220 g Sugar; 1 (425 ml; drained weight 250 g) small can of peaches; 175 g Butter or margarine; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 175 g Flour; 50 g Cornstarch; 1 coated Tsp Baking Powder; 2 Egg Yolk; 125 g Schmand; 1 package Vanillin sugar; 7-10 Tbsp Grease; 1 Protein; 50 g Sugar; 1/2 Tea. Lemon juice

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

600 g Rhubarb
220 g Sugar
1 (425 ml; drained weight 250 g) small can of peaches
175 g Butter or margarine
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
175 g Flour
50 g Cornstarch
1 coated Tsp Baking Powder
2 Egg Yolk
125 g Schmand
1 package Vanillin sugar
7-10 Tbsp Grease
1 Protein
50 g Sugar
1/2 Tea. Lemon juice

Directions

1
Clean and wash the rhubarb, drain well and cut into pieces. Mix with 40 g sugar and set aside. Drain the peaches in a sieve and cut in half. Cream fat and 150 g sugar with the whisk of the hand mixer.
2
Add lemon zest. Stir in the eggs one by one. Mix flour, starch and baking powder and stir into the mixture. Put the dough on a greased baking tray (28x33 cm) and smooth it down. Spread rhubarb and peaches on top.
3
Mix the egg yolks, sour cream, remaining sugar and vanillin sugar. Pour evenly over the fruit topping. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes. In the meantime, beat egg whites until stiff, add sugar and finally stir in lemon juice.
4
Spread the meringue with a teaspoon as tuffs on the cake. Bake for another 5-7 minutes at the same temperature until the meringue tuffs are lightly browned. Makes about 12 pieces.