John Myers
Ingredients for 1 servings:
- 250 g butter, soft
- 5 medium-sized egg yolks
- 5 m.-large egg whites
- 250 g sugar
- 125 g flour
- 1 packet of baking powder
- 200 ml milk
- 400 g hazelnuts, ground
- 1 kg rhubarb
- 100 g sugar
- 150 g sugar
- 1 tbsp lemon juice
- 3 egg whites
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
for a 26cm springform pan
Cut the rhubarb into pieces about 1-2 cm long. Mix with the sugar in a bowl and let it sit. For the pastry, cream the butter with the sugar and the 5 egg yolks until light and fluffy. Mix the flour with the baking powder and stir in. Now add the milk and mix everything well. Then stir in the hazelnuts. Beat the egg whites until stiff peaks form and fold into the mixture. Pour the batter into a 26 cm springform pan and spread the rhubarb pieces evenly on top. Bake in the middle rack of an oven preheated to 200°C (top/bottom heat) or 180°C (fan oven) for about 25 minutes. Meanwhile, for the meringue, beat the egg whites until stiff peaks form and fold in the sugar and lemon juice. Spread over the cake and bake for another 15-20 minutes. Then let it cool.
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