Recipe Rhubarb and Meringue Cake
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Auteur : Tina StausendschoenInternet : https://www.tinastausendschoen.de/schneller-rhabarber-blechkuchen-mit-baiser/
INGRÉDIENTS
PRÉPARATION
- 1 to 1.5 kg rhubarb
- 100 g butter
- 8 eggs
- 320 g sugar
- 1 sachet vanilla sugar
- 460 g flour
- 1 sachet baking powder
- 200 g whipping cream
- 300 ml buttermilk
- 60 g flaked almonds
PRÉPARATION
- Clean the rhubarb, peel it if necessary, and cut it into pieces about 3-4 cm long. Melt the butter.
- Beat 5 egg yolks, 3 eggs, 120g of sugar, and the vanilla sugar until creamy. This can take a good 3 to 4 minutes. Mix in the flour and baking powder.
- Fold the flour mixture alternately with a mixture of buttermilk, cream, and melted butter into the egg mixture. Mix only briefly, otherwise the cake may become a little greasy and too tough.
- Spread the batter evenly on a greased baking sheet (the large baking sheet that came with your oven) and scatter the rhubarb pieces over it.
- Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes.
- Meanwhile, beat the egg whites with a pinch of salt until stiff. Add the remaining sugar until you get a glossy, stiff meringue. Spread the mixture over the cake and sprinkle with almonds.
- Bake for another 20 minutes.
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