John Myers
Ingredients for 1 servings:
- 250 g butter
- 250 g sugar
- 350 g flour
- 2 packets of baking powder
- 200 g hazelnuts, ground
- 6 m.-sized eggs
- 8 cl rum
- 1 kg rhubarb
- 4 tbsp sugar
- 8 m.-large egg whites
- 400 g sugar
- 160 g almonds, ground
- 1 bitter almond(s), ground
- 1 pinch of salt
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 4 hours 5 minutes
First, wash and peel the rhubarb, and cut it into 1-2 cm pieces. Mix it in a bowl with the 4 tablespoons of sugar and let it sit for about 1 hour. Then place it in a sieve and drain well. For the batter, cream the butter with the sugar and rum until light and fluffy. Gradually add the eggs, one at a time. Mix the flour, nuts, and baking powder together and finally fold in. Line a baking sheet with baking paper. Pour the batter onto it and smooth it out, then cover the cake evenly with the rhubarb. Preheat the oven to 180°C and bake the cake for 35 minutes. For the meringue, beat the egg whites until stiff peaks form, then slowly add the sugar and continue beating until the sugar is dissolved. Add the salt and fold in the almonds and grated bitter almonds. Remove the cake from the oven and cover it thickly with the meringue. Bake for another 10 minutes at 180°C. Finally, let it dry for 2 hours at 100 °C.
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