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Sheet Cake with Rhubarb and Strawberry Compote

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Sheet Cake with Rhubarb and Strawberry Compote

The perfect sheet cake with rhubarb and strawberry compote recipe with a picture and simple step-by-step instructions.

  • 1 kg Rhubarb
  • 500 g Strawberries
  • Sugar
  • 4 Eggs
  • 250 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 Pck. Baking powder
  • 350 g Flour
  • 100 ml Lemon oil
  • 1 Pck. Lemon zest
  • 200 g Marzipan raw mass
  • 100 g Sliced ​​almonds
  1. Cut the rhubarb and strawberries into small pieces and reduce them to a lumpy compote with the sugar.
  1. Coarsely grate the marzipan. Put the eggs, oil, sugar, vanilla sugar, marzipan and a little salt in a bowl and stir to a smooth batter. Mix and add flour and baking powder.
  1. Spread the dough on a baking sheet and spread the compote on it. Scatter the almonds on top.
  1. Bake in a preheated oven at 180 degrees for about 30 minutes
Dinner
European
sheet cake with rhubarb and strawberry compote

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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