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Fine marzipan cake with rhubarb and meringue

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Ingredients for 1 servings:

  • 1 kg rhubarb, cleaned, cut into pieces
  • 8 eggs
  • 100 g raw marzipan mixture, grated
  • 200 g butter, soft
  • 1 tbsp vanilla sugar
  • 1 pinch of salt
  • 450 g sugar
  • 350 g flour
  • 1 bag of baking powder
  • 150 g sour cream
  • 2 tsp lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Separate 5 eggs. Cream together butter, 200g sugar, vanilla sugar, marzipan, and salt. Stir in 5 egg yolks and 3 eggs one at a time. Mix together the flour and baking powder and stir into the batter alternately with the sour cream. Spread onto a greased baking sheet. Spread the rhubarb on top and bake in an oven preheated to 175°C for about 20 minutes. Beat the egg whites with lemon juice until stiff peaks form. Sprinkle in the remaining sugar. Transfer to a piping bag fitted with a large star nozzle. Decorate the cake with the meringue and bake for another 18-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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