John Myers
Contents
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Ingredients
- 60 g Butter
- 60 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs
- 120 g Flour
- 1 tsp Baking powder
- 25 ml Milk
- 3 tbsp Currant jelly
- 350 g Fresh rhubarb
- 1 pinch Salt
- 80 g Sugar
- 100 g Desiccated coconut
Instructions
- Mix the butter with sugar and vanilla sugar. Separate eggs. Chill the egg whites. Stir egg yolks into the butter one by one. Mix flour with baking powder. Stir in alternately with the milk.
- Grease a small baking pan (approx. 20 x 30 cm) and dust it with flour. Pour in the dough and smooth it out. Heat the currant jelly, let it cool down a little and spread on the dough.
- Clean and wash the rhubarb and cut into pieces. Beat egg whites with salt until stiff, sprinkle with sugar. Stir in desiccated coconut. Fold in the rhubarb. Pour the mixture onto the dough and smooth it out.
- Bake in the oven at 180 degrees for about 25 to 30 minutes. If necessary, cover with aluminum foil after approx. 2/3 of the baking time so that the cake does not get too dark.
Nutrition
Serving: 100gCalories: 267kcalCarbohydrates: 34.3gProtein: 2.6gFat: 13.1g
