John Myers
Ingredients for 1 servings:
- 150 g butter, soft
- 100 g sugar
- 1 packet of Bourbon vanilla sugar
- 1 packet of vanilla sugar
- 3 egg yolks
- 2 eggs
- 100 g buckwheat flour
- 50 g wheat flour
- 75 g cornstarch
- 1 ½ tsp baking powder
- 100 g almonds, chopped
- Fat for the mold
- 500 g rhubarb
- 3 egg whites
- 1 pinch of salt
- 150 g sugar
- 20 g almonds, ground
- 50 g almonds, chopped
- 1 tsp lemon juice
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 20 minutes
Preheat the oven to 170°C fan/convection oven. Beat the butter with the sugar and vanilla sugar until light and fluffy. Gradually stir the two whole eggs and the three egg yolks into the butter mixture. Combine the buckwheat flour with the wheat flour, cornstarch and baking powder and stir into the batter a spoonful at a time. Stir in 100g of chopped almonds. Line the bottom of a 26cm cake tin with baking paper and grease the sides. Pour in the batter. Spread the sliced rhubarb on top. You don’t need to peel red rhubarb from the garden. Lightly press the fruit pieces into the batter. Place the cake in the preheated oven and bake for 25 minutes. Shortly before the end of the baking time, beat the egg whites with a pinch of salt until semi-stiff. Gradually add the sugar and beat until stiff peaks form. Mix in the ground and chopped almonds and the lemon juice. Spread the beaten egg whites over the cake or pipe lattice lines with a piping bag. Bake for another 20 minutes. Note: Let the cake cool for about an hour before serving.
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