Rhubarb Cake

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Rhubarb Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
12
For the rhubarb
1
Springform pan (26 cm diameter or approximately 10 inches)
750 grams
100 grams
For the cake
125 grams
softened Butter
125 grams
1 packet
2
medium Eggs
100 grams
250 grams
½ packet
For the topping
2
150 grams
40 grams

Preparation steps

1.

For the rhubarb, rinse and trim the rhubarb and cut into pieces. Pour the water and sugar into a saucepan and bring to a boil. Add the rhubarb and cook 2-3 minutes. Drain through a sieve, saving the juice. Boil the cooking liquid down to 1/8. Allow to cool.

2.

For the cake, beat the butter until fluffy. Gradually beat in the sugar, vanilla, and egg, mixing well after each addition.

3.

Cut the marzipan into pieces. Add the rhubarb broth and mix with a fork to make a smooth paste.

4.

Stir the mixture into the batter. Mix the flour with the baking powder and sift over the batter, then stir in. 

5.

Pour the batter into a springform pan lined with baking paper (26 cm diameter) (approximately 10 inches). Distribute the rhubarb on top and press it lightly into the batter. Bake in preheated oven at 200°C or 180°C for convection (approximately 375°F or 325°F for convection) for about 40 minutes. Remove and let cool.

6.

Separate the eggs. Mix the marzipan with the egg yolks. Beat the egg whites, and gradually sprinkle in the sugar. Stir the marzipan with 2 tablespoons of the beaten egg whites until smooth. Fold in the remaining egg whites. Spoon the mixture into a piping bag with a large star tip and pipe a grid on the cake. Bake in the preheated oven at 200°C (approximately 375°F) for 8-10 minutes. Cool and serve in slices.