Light rhubarb marzipan cake

Ingredients for 16 servings:

• 75 g butter, soft (or margarine)
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 100 g marzipan (raw mass)
• 175 g flour
• 1 tsp, leveled baking powder
• 3 tbsp milk
• 600 g rhubarb
• 1 banana(s) (approx. 230 g)
• 1 tbsp lemon juice
• 250 ml red currant juice (or red grape juice)
• 3 tbsp sugar
• 60 g cornstarch
• 150 g whipped cream
• 150 g sour cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener (optional)
• 20 g almonds, sliced, roasted
• Lemon balm (optional)

Instructions

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

Prepare a batter from the dough ingredients (grate or finely dice the marzipan beforehand). Bake in a greased 26 cm springform pan at 175 degrees Celsius for 20-25 minutes. Let cool. For the compote, clean the rhubarb and cut it into small pieces. Peel the banana, slice it, and immediately drizzle with lemon juice. Mix 5-6 tablespoons of the red juice with the cornstarch. Bring the remaining juice and sugar to a boil, then simmer the rhubarb for about 5 minutes over low heat (there should still be some chunks visible!). Thicken with cornstarch and bring to a boil briefly. Add the banana slices and let cool for about 5 minutes. Place a cake ring (or the edge of a springform pan lined with cling film) around the base and spread the compote on top. Chill for about 1 hour. For the topping, whip the cream until stiff (if necessary, use cream stabilizer). Add the vanilla sugar and mix in the sour cream. Spread the cream loosely over the compote and garnish with almonds and lemon balm, if desired. If you’d like it a little more generous, you can use 250g each of cream and sour cream, as called for in the original recipe. I found this layer a bit too rich, so I reduced the amount. Instead of red juice, you can also use 1/8 liter of red fruit syrup (e.g., raspberry) and 1/8 liter of water.