Two-ingredient-globe with rhubarb compote

Name: Two-ingredient-globe with rhubarb compote
Cook time: 1 h
Total time: 3 h
Yield: 15
Ingredients: 7-10 Tbsp Fat and flour for the mould; 400 g cold marzipan paste; 7 Eggs (Gr. M); 800 g Rhubarb; 100 g Sugar; 7-10 Tbsp Icing sugar

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
180 mins

Ingredients

Servings: 15

7-10 Tbsp Fat and flour for the mould
400 g cold marzipan paste
7 Eggs (Gr. M)
800 g Rhubarb
100 g Sugar
7-10 Tbsp Icing sugar

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Coarsely grate the marzipan. Place in a mixing bowl and stir in the eggs one by one. Then whisk with the whisk of the mixer for about 15 minutes until thick and creamy. Pour the marzipan mixture into the mould. Bake in a hot oven for 30-35 minutes (chopstick test).
2
In the meantime, clean, wash and cut rhubarb into pieces for the compote. Caramelise the sugar in a pot until golden. Add the rhubarb and stir over low heat until soft and let the juice soak. Remove from the heat, pour into a bowl and allow to cool.
3
Remove the cake from the oven and let it cool in the mould. Then remove from the mould. Dust with icing sugar and serve with the compote.