Rhubarb and strawberry cake with meringue

Ingredients for 1 servings:

• 4 m.-sized eggs
• 125 g butter or margarine, soft
• 420 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 125 g flour
• 1 tsp, heaped baking powder
• 600 g rhubarb
• 300 g strawberries
• 100 ml juice (multivitamin juice)
• 1 pack of pudding powder, vanilla
• 3 sheets of white gelatin
• 400 ml cream
• Fat and breadcrumbs for the form

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 30 minutes

Separate the eggs. Beat the butter/margarine vigorously. Add 120g sugar, 1 sachet of vanilla sugar and a pinch of salt and beat for about 3 minutes. Gradually fold in the egg yolks. Sift 125g flour and 1 heaped teaspoon of baking powder over the mixture and fold in loosely. Divide the batter in half. Spread one half into a springform pan (26cm diameter) lined with parchment paper, greased and dusted with breadcrumbs and smooth it down. Beat 2 egg whites with 100g sugar until stiff peaks form. Using a tablespoon, spread the beaten egg whites loosely over the batter. Bake in a preheated oven at 175°C (top and bottom heat) for about 25 minutes. Let the base cool slightly, remove from the pan, remove the parchment paper and let cool completely. Line the springform pan with baking paper again, pour in the remaining batter and smooth it down. Whisk 2 egg whites and 100g sugar until stiff and spread lightly on the dough. Bake as before. Peel the rhubarb and cut into pieces about 2cm long. Soften the gelatine. Mix the vanilla pudding powder with 50ml of multivitamin juice. Bring the remaining juice to the boil with 100g of sugar and the rhubarb pieces and simmer for about 3 minutes. Stir in the pudding powder and cook for about 1 minute. Squeeze out the gelatine and dissolve it in the pudding. Let the rhubarb pudding cool. Wash the strawberries, quarter them and fold them into the rhubarb pudding. Place a cake ring around one layer and fill with the mixture. Chill for about 1 hour. Whip 400ml of cream until stiff. Spread 300g of it over the pudding. Chill the remaining cream. Place the second layer on top and chill the cake for about 3-4 hours. Remove the cake ring and spread the remaining cream over the edge.