Sunken strawberry-rhubarb cake with sugar icing

Name: Sunken strawberry-rhubarb cake with sugar icing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g Strawberries; 350 g Rhubarb; 200 g soft butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 300 g Flour; 2 TEASPOONS Baking Powder; 2 TABLESPOONS Strawberry Jam; 100 g Icing sugar; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp possibly aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g Strawberries
350 g Rhubarb
200 g soft butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
300 g Flour
2 TEASPOONS Baking Powder
2 TABLESPOONS Strawberry Jam
100 g Icing sugar
4 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp possibly aluminium foil

Directions

1
Wash the strawberries, drain well and clean. Halve or quarter strawberries depending on size. Wash, clean and chop the rhubarb. Mix fat, sugar, vanilla sugar and salt with the whisk of the hand mixer for 4-5 minutes until creamy. Stir in the eggs one after the other. Mix flour and baking powder, stir in briefly
2
Fill the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Mix strawberries and rhubarb with jam and spread on the dough. Leave about 2 cm free at the edge. Bake on the 2nd rack from below in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 60-70 minutes (test with sticks). Cover with foil for the last 10-15 minutes if necessary. Let the cake cool down in the mould on a cake rack
3
Sieve the icing sugar into a bowl. Stir with lemon juice until smooth. Spread the icing on the cake and let it dry. Whipped cream tastes good with it
4
waiting time approx. 3 1/2 hours