Rhubarb and apricot cake with meringue topping

Ingredients for 1 servings:

• 1 can apricot(s), halved (850 ml)
• 750 g rhubarb
• 250 g butter/margarine
• 200 g sugar
• 1 lemon(s), grated peel
• 4 eggs
• 125 g cornstarch
• 200 g flour
• 1 packet of baking powder
• 2 tbsp cream
• 2 egg yolks
• ½ cup sour cream, (125 g)
• 1 packet of vanilla sugar
• 40 g sugar
• 2 egg whites
• 125 g sugar
• 1 tsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

only 11 g fat

Drain the apricots. Trim and wash the rhubarb, and cut it into 2 cm long pieces. Cream together the butter, sugar, and lemon zest. Beat in 4 eggs, one at a time, alternating with the cornstarch. Mix the flour and baking powder and add to the cream. Spread the batter onto a greased baking sheet and top with the apricots and rhubarb. Bake in a preheated oven (175°C, fan oven: 150°C) for about 15 minutes. Meanwhile, separate 2 eggs. For the glaze, mix together the egg yolks, sour cream, vanilla, sugar, and 40g of sugar. After the 15 minutes of baking, pour the glaze over the cake and bake for another 20 minutes. Beat the egg whites with 125g of sugar until stiff peaks form and stir in the lemon juice. Spread the glaze onto the hot cake or pipe small nests (the size of a slice of cake) using a piping bag fitted with a large star nozzle. Bake for another 8-10 minutes. Let the finished cake cool on the baking sheet and cut into slices. Easter decorating tip: Place a few sugar eggs or Jelly Belly pieces into each nest to decorate.