Rhubarb semolina cake

Ingredients for 1 servings:

• 375 g flour
• 1 packet of yeast (dry yeast)
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 200 ml milk, lukewarm
• 50 g butter, melted, cooled
• 1 ½ kg rhubarb
• 200 g sour cream
• 250 g quark (low-fat quark)
• 250 ml milk
• 4 tbsp lemon juice
• 100 g sugar
• 1 pack of ready-made semolina porridge mix (Sweet Meal Vanilla Flavor)
• 4 egg yolks
• 4 egg whites
• 60 g almonds, peeled, sliced
• 100 g jam (rhubarb-raspberry)
• 1 tbsp powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

delicious sheet cake

For the dough, sift the flour into a mixing bowl and thoroughly mix with the yeast. Add the sugar, vanilla sugar, salt, egg, milk, and butter or margarine. Using a hand mixer (dough hook), knead until a dough forms, first on the lowest speed and then on the highest speed, for about 5 minutes. Cover the dough and let it stand in a warm place until it has visibly increased in size. In the meantime, for the topping, clean and wash the rhubarb (do not peel it), and cut it into pieces about 3 cm long. For the cream, mix the sour cream with the quark, milk, lemon juice, sugar, semolina powder, and egg yolk. Beat the egg whites until stiff and fold in. Lightly dust the dough with flour, remove from the bowl, and knead thoroughly again on the work surface. Roll out the dough in a greased baking tray (30 x 40 cm), pressing up the edges slightly. Spread the cream over the dough and top with the rhubarb pieces. Sprinkle with almonds. Place the drip tray in the oven. Bake at approximately 160°C (fan oven, slightly preheated) for about 45 minutes. Place the drip tray on a wire rack. Heat the jam in a small saucepan and spread it over the hot rhubarb pieces. Allow the cake to cool in the drip tray. Dust the cake with powdered sugar before serving.