Rhubarb and sour cream cake with meringue topping

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, room temperature
• 90 g sugar
• 1 egg(s)
• 1 egg yolk
• 1 tsp baking powder
• 500 g low-fat curd cheese
• 600 g sour cream
• 100 ml cream
• 180 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 2 egg yolks
• 1 packet of vanilla pudding powder
• 600 g rhubarb
• 3 egg whites
• Sugar (double the weight of the protein)
• 1 pinch of salt (just a few crumbs)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

with quark, sour cream and meringue topping

Line a 28 cm springform pan (30 cm works too) with baking paper. Knead the ingredients for the shortcrust pastry (from flour to baking powder) and line the pan directly with it, pulling the edges up nicely so the cake fills the pan. Prick the bottom and sides with a fork. Then chill the pan for about 20-30 minutes. Preheat the oven to 180°C (bottom heat with fan). Wash and peel the rhubarb, cut into pieces about 3 cm in size, and set aside. Whisk together all the ingredients, from the quark to the vanilla pudding powder, fold in the rhubarb, and pour this into the prepared pan. Bake on the bottom rack of the oven for about 60 minutes. During the last 10 minutes of baking, weigh the egg whites, add a few crumbs of salt to the egg whites, and beat until very stiff peaks form, then slowly add the sugar (double the weight of the egg whites). Remove the cake from the oven and decorate with the icing (pipe it on, form peaks with a spatula, etc.), making sure to leave a border of about 1.5-2 cm free, otherwise the icing will extend over the edge of the pan and the cake will be difficult to remove from the pan. Bake the cake for another 15-20 minutes at the same temperature. The cake is done when you tap the icing with your fingernail; it’s crisp and sounds slightly hollow. Good luck!