Sunken rhubarb strawberry cake

Name: Sunken rhubarb strawberry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g Strawberries; 350 g Rhubarb; 200 g soft + some butter; 250 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 300 g Flour; 2 TEASPOONS Baking Powder; 2 TABLESPOONS Strawberry jam; 100 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g Strawberries
350 g Rhubarb
200 g soft + some butter
250 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
300 g Flour
2 TEASPOONS Baking Powder
2 TABLESPOONS Strawberry jam
100 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Aluminium foil

Directions

1
Wash and clean the strawberries. Depending on the size, halve or quarter them. Wash, clean and chop the rhubarb. Mix 200 g butter with sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer for 4-5 minutes until creamy.
2
Stir in the eggs one by one. Mix flour with baking powder and stir in briefly.
3
Put the dough into a greased springform pan (approx. 26 cm Ø) and smooth it down. Mix strawberries and rhubarb with jam and spread on the dough. Leave the rim slightly free. In the preheated oven on the second rack from below (electric oven: 175 °C/circulating air: 150 °C/gas: see
4
manufacturer) bake for approx. 1 hour (chopstick sample). Cover the cake in the last 10-15 minutes with aluminium foil if necessary. Let the cake cool down and then remove from the tin.
5
Mix icing sugar with lemon juice. Spread the icing on the cake and let it dry. Crème fraîche goes well with it.