- For the rhubarb
Springform pan (26 cm diameter or approximately 10 inches)
- 750 grams
- 100 grams
- For the topping
- 150 grams
- 40 grams
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.
For the cake, beat the butter until fluffy. Gradually beat in the sugar, vanilla, and egg, mixing well after each addition.
Cut the marzipan into pieces. Add the rhubarb broth and mix with a fork to make a smooth paste.
Stir the mixture into the batter. Mix the flour with the baking powder and sift over the batter, then stir in.
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.
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.