John Myers
Ingredients for 1 servings:
- 100 g butter, soft
- 100 g sugar
- 1 tsp lemon zest, grated, organic
- 1 tsp lemon juice
- 3 egg yolks
- 150 g flour
- 50 g cornstarch
- 1 ½ tsp, leveled baking powder
- 6 tbsp milk
- 3 egg whites
- 1 tsp lemon juice
- 150 g sugar
- 1 tsp lemon zest, grated, organic
- 50 g almonds or hazelnuts, ground
- 400 g rhubarb
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
Preheat the oven to 175°C (top and bottom heat). Mix all dough ingredients with a hand mixer for about 2 minutes until you have a smooth but sticky dough (you may need 1 more tablespoon of milk). Spread it into a springform pan that has only been greased on the bottom (the amount of batter is relatively small, but that’s how it should be). Bake for 20-25 minutes. In the meantime, prepare the topping: Wash and dry the rhubarb, cut it into approximately 1 cm pieces (peel older stalks). Add the almonds and lemon zest. Beat the egg whites with the lemon juice until stiff peaks form, then slowly add the sugar and stir in. Carefully fold in the almonds or nuts, lemon zest, and rhubarb with a rubber spatula and spread them over the pre-baked dough. Bake for another 25-30 minutes at the same temperature. This cake tastes best fresh, when the meringue is still crispy.
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