Rhubarb cake with egg whites

Ingredients for 1 servings:

• 900 g rhubarb, unpeeled
• 1 apple
• 1 cup sour cream
• 2 cups sour cream
• 1 packet of vanilla pudding powder
• 3 packets of vanilla sugar
• 2 pinches of salt
• 1 tsp cinnamon
• 485 g sugar
• 170 g flour
• ½ tsp baking powder
• 75 g butter
• 6 small eggs or medium-sized

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 day 2 hours 5 minutes

The evening before baking: Peel the rhubarb and cut into small pieces. Place the pieces in a bowl and sprinkle with sugar (approx. 150 g). Let the bowl stand overnight; it doesn’t need to be refrigerated. You may want to make the shortcrust pastry in advance: Mix butter, 75 g sugar, 1 vanilla sugar, 1 pinch of salt, and 1 whole egg with a dough hook until creamy. Gradually stir in the flour, previously mixed with baking powder. The shortcrust pastry will be quite mushy at this point, so refrigerate it. Chilling overnight (or after about 30 minutes) will make it easier to handle. On baking day: If you haven’t already done so the night before, make the shortcrust pastry. Roll out 2/3 of the shortcrust pastry on the bottom of the baking tin, make small pricks in the dough with a fork and pre-bake the base for 10 minutes at 170°. Mix the sour cream, sour cream, 100g sugar, 1 vanilla sugar, 1 pinch of salt, 5 egg yolks (only 4 instead of 5 if using large eggs) and vanilla pudding powder with a mixer until it forms a smooth mixture. Drain the rhubarb well. Wash the apple and chop it into small pieces. Discard the rhubarb liquid. Mix the drained rhubarb with the apple and cinnamon. Place the rim of the springform pan around the springform pan base with the already baked base. Place the remaining third of shortcrust pastry around the edge of the baking tin. If desired, sprinkle semolina on the base; this absorbs any liquid that forms from the rhubarb and prevents the base from becoming soggy. Pour the rhubarb and apple mixture onto the base, then spread the sour cream and pudding mixture on top. Bake the cake at 170°C for about 45 minutes. Whisk the remaining egg whites with 160g sugar and 1 tablespoon vanilla sugar until creamy. After the 45-minute baking time, pour the egg whites onto the cake and bake for another 10-13 minutes, until the egg whites are lightly golden brown. After baking, let the cake cool in the pan for a good 20 minutes, then cool completely on a wire rack. Refrigerate for half a day or overnight; this will allow small sugar pearls to form on the egg whites, indicating that the cake is well-cured and tastes simply wonderful. The best rhubarb cake!