Go Back
–+ servings
5 from 1 vote

Sheet Cake with Rhubarb and Strawberry Compote

Servings: 4 people

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: 100g | Calories: 185kcal | Carbohydrates: 25.9g | Protein: 3.2g | Fat: 7.3g