John Myers
Ingredients for 1 servings:
- 125 g butter, soft
- 100 g sugar
- 1 pinch of salt
- 3 eggs, 2 of them separated
- 100 g flour, sifted
- 50 g cornstarch
- 1 tsp baking powder
- 400 g rhubarb, de-threaded, cut into 2 cm pieces
- 250 g quark
- 3 tbsp lemon juice
- 40 g sugar
- 2 eggs
- 25 g cornstarch
- 1 tbsp almond flakes
- 3 tbsp apricot jam
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Cream together butter, sugar, and salt. Stir in 2 egg yolks and one whole egg. Stir in flour, cornstarch, and baking powder. Pour batter into a greased springform pan (26 cm diameter). Mix together quark, lemon juice, sugar, 2 eggs, and cornstarch, and spread over the batter. Bake at 200 degrees Celsius for about 20 minutes. Beat egg whites and 90 g sugar until stiff. Fold in fruit. Spread the mixture over the hot cake and bake for 10 minutes. Lightly toast the almonds without adding any fat. Remove the springform pan from the pan. Heat the jam, spread it over the edge of the cake, and sprinkle with the flaked almonds.
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