John Myers
Rhubarb Cake with Meringue
The perfect rhubarb cake with meringue recipe with a picture and simple step-by-step instructions.
- 4 Eggs
- 125 g Butter at room temperature
- 325 g Sugar
- 5 tablespoon Sugar
- 1 pinch Salt
- 3 packet Vanilla sugar
- 150 g Flour
- 2 Teaspoon (level) Baking powder
- 5 tablespoon Milk
- 4 tablespoon Flaked almonds
- 500 g Fresh rhubarb
- 1 packet Pudding powder vanilla flavor
- 400 ml Cream
- Icing sugar for sprinkling
- Preheat the oven to 175-180 ° C O / U heat. A 26 cm springform pan, if you have two, grease or line with baking paper. Separate the eggs.
- First beat the egg whites with the clean stirring sticks and add a pinch of salt. Slowly trickle in 200 g of sugar. Continue beating until the sugar has dissolved. Put in a cool place.
- Mix the softened butter with 125 g sugar, 1 pinch of salt and 1 packet of vanilla sugar until creamy. Stir in the egg yolks one at a time. Mix the flour and baking powder and stir in quickly alternately with the milk.
- Pour half of the dough into the pan and smooth it out. Then spread half of the stiffly beaten egg whites onto the dough in the form. Scatter 2 tablespoons of flaked almonds on top and bake the cake base for 25-30 minutes in the preheated oven. Let cool down, remove from the mold and let cool down completely. Place this cooled base on a cake plate.
- Do the same with the other half of the dough, egg whites and flaked almonds. I cut the second fully baked dough into pieces of cake before putting it together. Then the finished cake will cut better later.
- In between, when the dough is baking, wash the rhubarb, peel and cut into small pieces. Bring to the boil with 100 ml of water and 4-5 tablespoons of sugar, cover and simmer for about 5 minutes. Mix the pudding powder with 6 tablespoons of water until smooth. Stir in the rhubarb and bring to the boil. Let the compote cool down, spread it evenly on the 1st cake base and put it in a cool place.
- Whip the cream until stiff and pour in 2 sachets of vanilla sugar. Then spread the cream on the cooled compote. Put the already cut pieces of cake back together on the second base on the cream. Sprinkle the finished cake with powdered sugar and chill until serving.
Facebook Comments