John Myers
Ingredients for 1 servings:
- 200 g flour, sifted
- ½ tsp baking powder
- 80 g sugar
- 1 pinch of salt
- 100 g butter, cold
- 1 egg(s)
- 1 bag of vanilla sugar
- 1 lemon(s), untreated, grated peel
- 4 tbsp breadcrumbs
- 1 tbsp sugar
- 750 g rhubarb, peeled and weighed
- 75 g sugar
- 2 eggs, separated
- 1 cup sour cream
- 50 g sugar
- 1 tbsp cornstarch
- n. B. Amaretto
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Knead the dough ingredients, wrap in foil, and chill for 30 minutes. Line a greased springform pan (26 cm diameter) with the dough, creating a small raised edge. Mix the breadcrumbs and sugar and sprinkle over the dough. Briefly blanch the rhubarb, drain well, and spread it over the dough. Then pre-bake in an oven preheated to 190 degrees Celsius for about 20 minutes. Remove the cake from the oven and sprinkle with 75 g of sugar. Mix the egg yolk with the sour cream, sugar, and starch, stirring in 1-2 tablespoons of liqueur if desired. Beat the egg whites until stiff and fold in. Spread over the pre-baked cake and bake at the same temperature for another 15 minutes. Tip: The cake should really be eaten the day it is baked, as it gets soggy very quickly.
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