Contents
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Ingredients
- 1 kg Rhubarb
- 500 g Strawberries
- Sugar
- 4 Eggs
- 250 g Sugar
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 350 g Flour
- 100 ml Lemon oil
- 1 packet Lemon zest
- 200 g Marzipan raw mass
- 100 g Sliced almonds
Instructions
- Cut the rhubarb and strawberries into small pieces and reduce them to a lumpy compote with the sugar.
- 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.
- Spread the dough on a baking sheet and spread the compote on it. Scatter the almonds on top.
- Bake in a preheated oven at 180 degrees for about 30 minutes
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 25.9gProtein: 3.2gFat: 7.3g