Rhubarb quark cake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold, cut into flakes
• 350 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 1 kg rhubarb
• 2 packets of pudding powder (vanilla)
• ½ liter of milk
• 150 ml oil
• 1 pack of cream stiffener
• 3 tbsp hazelnuts, ground
• 500 g quark
• Powdered sugar for dusting
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Knead 250g flour, butter flakes, 125g sugar, vanilla sugar, 1 egg, and salt into a smooth shortcrust pastry. Wrap in cling film and let rest in the refrigerator for about 30 minutes. Trim, wash, and cut the rhubarb into small pieces. For the topping, separate 3 eggs. Beat the egg yolks and 150g sugar until light and fluffy. Fold in the quark until smooth. Stir in the custard powder with the milk and oil. The quark topping is very runny, but will firm up during baking. Roll out about half of the shortcrust pastry on a lightly floured surface to the size of a springform pan (approx. 28cm in diameter). Place in the greased pan. Shape the remaining dough into 2 thin rolls (each approx. 40cm long). Press the rolls all the way around the edges of the pan. Sprinkle the base with whipped cream stabilizer and the hazelnuts. Spread the rhubarb evenly on top. Pour the quark glaze evenly over the rhubarb. Bake the cake in a preheated oven at 175°C (fan oven) for about 50 minutes. For the meringue, beat the egg whites until stiff peaks form, gradually adding 75g of sugar. Whisk the meringue until it is glossy white and firm enough to slice. Transfer the meringue mixture to a piping bag fitted with a star nozzle. Remove the cake from the oven and pipe tufts or curls onto the meringue. Continue baking at the same temperature for about 10 minutes, until the meringue is lightly browned (depending on your preference). Remove the cake and let it cool. Dust with powdered sugar and serve.