John Myers
Ingredients for 1 servings:
- 1 serving of yeast dough for one baking tray
- 1,300 g rhubarb
- 175 g sugar
- 2 packets of vanilla pudding powder
- 500 g quark
- 1 cup sour cream
- 6 eggs
- 250 g sugar
- 1 packet of vanilla sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Sheet cake
The day before, peel the rhubarb, cut it into pieces, and cover it with sugar. Let it stand overnight. Drain well the next day, reserving the juice. Make a pudding from 400 ml of juice (top up with water if necessary), 1 sachet of pudding powder, and a little of the sugar. Let it cool slightly, then mix in the rhubarb. Roll out the yeast dough on a baking sheet, or better yet, a roasting pan, and spread the rhubarb-pudding mixture on top. Pre-bake the cake at 250°C (top/bottom heat) for about 25 minutes. Separate the eggs. In the meantime, beat the sugar and egg yolks until frothy. Add the sour cream, quark, and the second sachet of pudding powder. Finally, beat the egg whites until stiff peaks form and fold in the beaten egg whites. Carefully spread the quark mixture onto the pre-baked cake. Bake at 200°C (top/bottom heat) for about 20-25 minutes, until light brown. If kept cool, the cake will stay fresh for a long time.
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