Altmühltal rhubarb cake with strawberries and meringue topping

Ingredients for 1 servings:

• 110 g butter, soft
• 90 g sugar
• 2 eggs
• 110 g spelt flour type 630
• 35 g potato starch
• 1 tsp baking powder
• 400 g rhubarb, diced
• 150 g strawberries, fresh or frozen
• 25 g sugar
• 4 egg yolks
• 200 g sour cream
• 50 g sugar
• 1 packet of vanilla sugar
• 4 egg whites
• 50 g sugar
• Butter and breadcrumbs, for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

from a 26-inch spring form

First, butter and crumble a 26cm springform pan. Then blanch the diced rhubarb in boiling water for 5 minutes. Then drain the water and let the rhubarb drain well. Make a fine batter from the batter ingredients and spread it evenly in the pan. Preheat the oven to 180°C fan/convection oven. Mix the topping ingredients together to make a fine sour cream topping. Spread the drained rhubarb over the batter. Place the strawberries on top. Sprinkle the sugar over the fruit. Then spread the sour cream topping evenly over the fruit. Place the cake in the center of the oven and bake for approx. 25-30 minutes. In the meantime, beat the egg whites until stiff peaks form. Gradually add the sugar and beat until a smooth, glossy mixture forms. Then transfer the mixture to a piping bag fitted with a round nozzle. When the cake is done, briefly remove it from the oven and pipe small dots of meringue on top. Return the cake to the oven and bake for about 5 minutes, until the meringue is lightly browned. Then let the cake cool in the pan, remove it, and enjoy! Total: 3352 kcal