Rhubarb slices with marzipan meringue

Name: Rhubarb slices with marzipan meringue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1.2 kg Rhubarb (1 kg net); 250 ml Orange juice; 325 g Sugar; 2 packages Vanillin sugar; 60 g Cornstarch; 200 ml Milk; 400 g Flour; 1/2 cube (21 g) fresh yeast; 300 g Marzipan raw mass; 3 Eggs (size M); 60 g soft butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1.2 kg Rhubarb (1 kg net)
250 ml Orange juice
325 g Sugar
2 packages Vanillin sugar
60 g Cornstarch
200 ml Milk
400 g Flour
1/2 cube (21 g) fresh yeast
300 g Marzipan raw mass
3 Eggs (size M)
60 g soft butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Clean, wash and cut the rhubarb into pieces. Bring orange juice, 150 g sugar and 1 sachet vanilla sugar to the boil. Add the rhubarb and simmer covered for about 2 minutes. Stir starch with a little water until smooth. Remove from heat, stir in the starch. Simmer while stirring for about 1 minute. Let cool down.
2
Warm the milk lukewarm. Put the flour into a bowl and press a depression into it. Crumble yeast into it, mix with 100 ml milk, 25 g sugar and some flour from the rim. Leave to rest in a warm place for about 15 minutes. Coarsely grate the marzipan. Spread 1 packet of vanillin sugar, 50 g sugar, 1 egg, fat in pieces, 100 g marzipan and a pinch of salt around the edge. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rest in a warm place for about 45 minutes. Separate 2 eggs. Mix 200 g marzipan with the whisks of the hand mixer until smooth, stirring in 2 egg yolks one after the other. Beat the egg whites until stiff, add 1 pinch of salt and 100 g sugar. Fold the beaten egg white into the marzipan mixture. Grease the fat pan of the oven (32 x 39 cm).
3
Cover and leave to rest in a warm place for about 45 minutes. Separate 2 eggs. Mix 200 g marzipan with the whisks of the hand mixer until smooth, stirring in 2 egg yolks one after the other. Beat the egg whites until stiff, add 1 pinch of salt and 100 g sugar. Fold the beaten egg white into the marzipan mixture. Grease the fat pan of the oven (32 x 39 cm). Knead the dough once again. Roll out rectangularly on a floured work surface in the size of the fat pan. Put the dough into the fat pan. Spread the rhubarb in large blobs on the dough. Pour marzipan meringue mixture into the gaps. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Let it cool down and cut into pieces
4
Knead the dough once again. Roll out rectangularly on a floured work surface in the size of the fat pan. Put the dough into the fat pan. Spread the rhubarb in large blobs on the dough. Pour marzipan meringue mixture into the gaps. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Let it cool down and cut into pieces
5
3 hours waiting time