Rhubarb cake with quark foam topping

Ingredients for 1 servings:

• 125 g butter, room temperature
• 75 g sugar
• 1 tbsp vanilla sugar
• ½ tsp lemon(s) – zest, grated
• 1 egg(s)
• 125 g flour
• 100 g ground almonds
• 1 tsp, leveled baking powder
• 2 tbsp desiccated coconut
• 700 g rhubarb, raw and cleaned
• 3 eggs, separated
• 75 g sugar
• 250 g quark
• Cinnamon

Instructions

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

refreshing and light for springform pan 28cm

Cut the washed and trimmed rhubarb into 0.5 cm thick slices. Sponge cake: Beat the butter and sugar until smooth, then beat with the egg until creamy, adding the vanilla sugar and lemon zest. Mix the wheat flour, baking powder, ground almonds and desiccated coconut and stir into the egg mixture a tablespoon at a time. Pour the batter into a well-greased springform pan. Spread the rhubarb on top of the batter. Middle shelf 175° – 200° 45 mins – shortly before the end of the baking time. Prepare the quark foam: Beat 3 egg whites until stiff, beat 3 egg yolks with the sugar until white and creamy, mix with the quark and cinnamon. Fold in the stiff-beaten egg whites. Pour the mixture over the rhubarb and bake for a further 15 minutes at 175°. After the baking time is over, loosen the quark topping from the sides and let the cake rest in the pan for 10 minutes. Baking time: 45 min. cake and 15 min. quark foam on middle rack 175° – 200°