Rhubarb-raspberry cake with meringue
easy
60 mins
60 mins
Ingredients
- 375 g Raspberries
- 600 g Rhubarb
- 75 g Amarettini
- 200 g Butter or margarine
- 1 pinch Salt
- 1 package Vanillin sugar
- 375 g Sugar
- 5 Eggs (size M)
- 375 g Flour
- 1 package Baking Powder
- 7-10 Tbsp a few drops of bitter almond aroma
- 4 Protein (size M)
- 2 TEASPOONS Lemon juice
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Amarettini, raspberries and mint
Directions
- 1
Raspberries selected. Clean, wash and cut the rhubarb into pieces and drain well in a sieve. Coarsely crumble the Amarettini. Mix fat, salt, vanillin sugar and 175 g sugar vigorously with the whisk of the hand mixer. Stir in the eggs one after the other.
- 2
Stir in flour, baking powder and bitter almond flavour. Mix in crumbled Amarettini. Put them on a well greased, flour-spread fat pan of the oven (32x37 cm), spread rhubarb and raspberries evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes. Approx. 8 minutes before the end of the baking time, beat the egg white, lemon juice and remaining sugar with the whisks of the hand mixer until shiny and stiff. Remove the cake from the oven, spread the meringue on the cake in waves and bake for another 20 minutes at the same temperature. Remove from the oven, place on a rack and allow to cool. Dust with icing sugar. Serve decorated as desired with amarettini, raspberries and mint.
- 3
Approx. 8 minutes before the end of the baking time, beat the egg white, lemon juice and remaining sugar with the whisks of the hand mixer until shiny and stiff. Remove the cake from the oven, spread the meringue on the cake in waves and bake for another 20 minutes at the same temperature. Remove from the oven, place on a rack and allow to cool. Dust with icing sugar. Serve decorated as desired with amarettini, raspberries and mint. Makes about 24 pieces
Nutrition Facts
220 kcal
32 g
9 g
4 g
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