Rhubarb cake with meringue

Ingredients for 1 servings:

• 4 m.-sized eggs
• 125 g butter or margarine, soft
• 300 g sugar
• 3 pts. vanilla sugar
• 1 pinch of salt
• 150 g flour
• 2 tsp, heaped baking powder
• 5 tbsp milk
• 200 g icing sugar, + some for dusting
• 600 g rhubarb, peeled
• 2 tbsp apple juice
• 8 sheets of white gelatin
• 300 g yogurt, whole milk
• 200 g whipped cream, + some for spreading

Instructions

Working time approx. 50 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 50 minutes

First, preheat the oven (electric oven: 175°C, fan oven: 150°C, gas mark 2). Grease a springform pan (approx. 26 cm diameter). Beat the fat, 125g sugar, 1 sachet of vanilla sugar, and 1 pinch of salt until creamy. Separate the eggs and stir in the egg yolks one at a time. Sieve the flour and mix with the baking powder. Stir in the flour alternately with the milk. Spread half of the batter into the pan. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add 200g of powdered sugar until a creamy but firm mixture forms. Spread half of the beaten egg whites onto the batter in a slightly wavy pattern, leaving about 2 cm free around the edges. Bake for about 30 minutes. Bake the second layer in the same way. Let each layer cool for about 30 minutes. While the cake layers are baking and cooling, you can clean, wash, and slice the rhubarb. Mix the slices with 125g of sugar and the apple juice in a saucepan and bring to a boil. Simmer the rhubarb for about 4 minutes until it has broken down. Then remove the pan from the heat and let the compote cool. Soak the gelatin in cold water. Mix together the yogurt, 50g of sugar, and 2 sachets of vanilla sugar. Squeeze out the gelatin and dissolve it over low heat. Add 2-3 tablespoons of yogurt to the gelatin. Now stir the gelatin mixture into the remaining yogurt. Add the rhubarb compote and chill until the cream begins to set (it will take between 10 and 45 minutes). Whip the cream until stiff peaks form and fold it into the cream. Place a cake ring around one of the cake layers and spread the cream over the base. Top with the second layer and chill again for about 4 hours. Before serving, whip some cream until stiff, spread it around the cake and dust with some icing sugar.