John Myers
Contents
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Ingredients
- 500 g Fresh rhubarb
- 2 tablespoon Sugar
- 6 tablespoon Water
- 200 g Fresh strawberries
- 2 Tablespoon (level) Sugar
- 75 g Quark
- 30 g Sugar
- 1 pinch Salt
- 3 tablespoon Oil
- 3 tablespoon Milk
- 3 tablespoon Desiccated coconut
- 125 g Flour
- 1 teaspoon Baking powder
- 250 Milliliters Milk
- 3 Tablespoon (level) Sugar
- 1 packet Custard powder
- 125 g Butter
- 3 Eggs
Instructions
- Clean the rhubarb, cut into pieces approx. 3 cm long. Briefly bring to the boil with sugar and water. Simmer gently on a low flame for about 5 minutes. Drain and drain.
- Wash, dry, clean and halve the strawberries. Sprinkle with the sugar.
- Mix the quark with sugar, salt, oil, milk and desiccated coconut. Mix flour with baking powder, sieve over it and knead into a smooth dough. Grease a small baking sheet (approx. 20 by 30 cm) and dust with flour. Roll out the dough in it.
- Cook a pudding out of milk, sugar and the pudding powder. Allow to cool slightly. Stir in the butter. Separate the eggs. Add the egg yolks individually to the pudding and stir well with the mixer. Beat the egg white until stiff and fold into the pudding mixture.
- Spread the rhubarb on the dough. Spread the strawberries on the rhubarb. Put the egg pancake mixture on top, distribute it and smooth it out.
- Bake the cake in the oven at 180 degrees for about 20 to 30 minutes. Remove from oven and allow to cool.
Nutrition
Serving: 100gCalories: 192kcalCarbohydrates: 16.4gProtein: 2.5gFat: 12.9g
