John Myers
Strawberry and Rhubarb Cake with Meringue
The perfect strawberry and rhubarb cake with meringue recipe with a picture and simple step-by-step instructions.
For the meringue:
- 300 g Fresh strawberries
- 140 g Sugar fine
- 5 g Lemon sugar
- 5 g Orange sugar
- 8 g Bourbon vanilla sugar
- 125 g Soft butter
- 3 piece Egg yolk
- 2 piece Eggs
- 150 g Flour
- 50 g Food starch
- 1,5 teaspoon Baking powder
- 3 piece Protein
- 1 pinch Salt
- 150 g Extra fine sugar
- 1 teaspoon Lemon juice
- Wash the rhubarb, peel off the peel if necessary (it is not necessary with very young rhubarb) and cut into pieces approx. 5-2 cm wide. Wash and quarter the berries, place in a bowl, mix with the rhubarb, sprinkle with 1 tablespoon of sugar and mix, cover and set aside. Preheat the oven to 160 ° C hot air. Grease a 26 cm springform pan and cover it completely with baking paper.
- Weigh the flour, cornstarch and baking powder, mix and sieve. Mix the soft butter with all the sugars, egg yolks and eggs well until it forms a nice, fluffy cream. Then stir in the flour mixture spoon by spoon. Skim the resulting fruit juice from the skin and stir it into the batter.
- Put the dough in the springform pan and cover with rhubarb and strawberries and bake for approx. 50-60 minutes. In the meantime, the meringue can be made. Beat egg whites with salt until stiff and then gradually stir in sugar and lemon juice until the sugar is dissolved.
- Take the cake out of the oven and spread the meringue on top, either with a spoon or a piping bag with a nozzle. Now bake for about 20 minutes. If necessary, reduce the temperature a bit, depending on how light you want the meringue. I like it very lightly tanned.
- Take out the cake and let it cool, only then take it out of the mold and enjoy!
- Bon appetit! Bom Apetite !!!
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