Rhubarb sheet cake

Name: Rhubarb sheet cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 kg Rhubarb; 200 g Marzipan raw mass; 225 g Butter or margarine; 375 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 375 g Flour; 1 package Baking Powder; 3-4 Tbsp Milk; 3 Protein (size M); 1 TEASPOON fresh squeezed lemon juice; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 kg Rhubarb
200 g Marzipan raw mass
225 g Butter or margarine
375 g Sugar
2 packages Vanillin sugar
1 pinch Salt
6 Eggs (size M)
375 g Flour
1 package Baking Powder
3-4 Tbsp Milk
3 Protein (size M)
1 TEASPOON fresh squeezed lemon juice
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the rhubarb into pieces and drain well in a sieve. Dice the marzipan. Cream the fat, 125 g sugar, 1 packet of vanilla sugar, salt and marzipan with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Put the dough on a well greased fat pan of the oven and smooth it down.
2
Spread rhubarb evenly on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20 minutes. For the meringue, beat the egg whites and lemon juice until stiff, add the remaining sugar and vanillin sugar. Pour the mixture into a piping bag with a large perforated spout. Take the cake out of the oven, sprinkle meringue tuffs on top, put back into the oven and bake at the same temperature for another 15-20 minutes. Remove from the oven, place on a rack, allow to cool and serve dusted with icing sugar as desired