John Myers
Contents
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Ingredients
- 4 Eggs
- 125 g Butter
- 325 g Sugar + 4 - 5 tbsp
- Salt
- 3 packet Vanilla sugar
- 150 g Flour
- 2 tsp Baking powder
- 5 tbsp Milk
- 100 g Flaked almonds
- 500 g Rhubarb
- 1 packet Vanilla custard powder
- 100 ml Cherry nectar + 6 tbsp
- 500 g Cream
Instructions
- Mix the butter with 125 g sugar, 1 pinch of salt and 1 piece of vanilla sugar in a mixing bowl with a hand mixer 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.
- Fill half of the dough into a springform pan (26 cm) and smooth it out.
- Beat the egg whites until stiff and slowly pour in 200 g of sugar.
- Keep beating until the sugar has dissolved.
- Spread half of the egg whites on the dough in the pan.
- Sprinkle with half of the almond flakes and bake in the preheated oven at 150 ° for 25 - 30 minutes.
- Let it cool down, remove it from the mold and let it cool completely.
- Do the same with the other half of the dough, egg whites and flaked almonds.
- Detach this base from the edge of the springform pan and put it back in.
- In the meantime, clean and wash the rhubarb and cut into small pieces.
- Bring to the boil with 100 ml of cherry nectar and 4 - 5 tablespoons of sugar, cover and simmer for approx. 5 minutes.
- Mix the custard powder with 6 tbsp cherry nectar until smooth.
- Stir in the rhubarb and simmer for about 1 minute.
- Let cool down a bit and spread the compote evenly on the cake base and put the pan in a cold place.
- Whip the cream until stiff, pour in 2 pieces of vanilla sugar.
- Spread the cream on the cooled compote, place the second cake base on top.
- Chill until ready to serve.
Nutrition
Serving: 100gCalories: 122kcalCarbohydrates: 29.9g
