Rhubarb-Meringue-Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 853 cal. | (41 %) | ||
| Protein | 18.26 g | (19 %) | ||
| Fat | 36.07 g | (31 %) | ||
| Carbohydrates | 120.51 g | (80 %) | ||
| Sugar added | 55.95 g | (224 %) | ||
| Roughage | 6.23 g | (21 %) |
| Vitamin A | 344.79 mg | (43,099 %) | ||
| Vitamin D | 0.29 μg | (1 %) | ||
| Vitamin E | 3.15 mg | (26 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.49 mg | (45 %) | ||
| Niacin | 4.16 mg | (35 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 48.7 μg | (16 %) | ||
| Pantothenic acid | 0.98 mg | (16 %) | ||
| Biotin | 15.27 μg | (34 %) | ||
| Vitamin B₁₂ | 0.58 μg | (19 %) | ||
| Vitamin C | 24.99 mg | (26 %) | ||
| Potassium | 1,203.47 mg | (30 %) | ||
| Calcium | 369.12 mg | (37 %) | ||
| Magnesium | 55.35 mg | (18 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 42.68 μg | (21 %) | ||
| Zinc | 1.06 mg | (13 %) | ||
| Saturated fatty acids | 17.59 g | |||
| Cholesterol | 260.44 mg |
Ingredients
- For the dough (for 20 pieces)
- 400 grams Pastry flour
- 100 grams sugar
- 1 pinch salt
- 200 grams cold butter
- 2 egg yolks
- 2 Tbsps Yogurt (0.1% fat)
- For topping
- 2 kilograms Rhubarb
- 120 grams sugar
- 1 Vanilla bean
- ½ milk
- 1 Tbsp cornstarch
- 50 grams ground Hazelnuts
- 4 egg yolks
- 2 egg whites
- For the meringue
- 3 egg whites
- 150 grams sugar
- 1 tsp lemon juice
Preparation steps
F
Rinse and peel the rhubarb and cut into 1 cm (approximately 1/2-inch) wide pieces. Transfer to a bowl and mix with 40 grams (approximately 3 tablespoons of sugar. Let stand until the rhubarb starts to give off juice.
For the topping, slit the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla bean, the milk and the remaining sugar. Add 2-3 tablespoons of milk and mix. Add the hazelnuts and egg yolks to the milk mixture and cook over medium heat, stirring all the while until it thickens. Remove from the heat, pick out the vanilla bean and let the mixture cool. Beat the egg whites until stiff and fold into the cream.
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough to fit the baking sheet and form an edge. Bake on the middle rack of the oven for 10 minutes.
Drain the rhubarb and put it on the dough. Top with the vanilla cream and bake another 20 minutes.
For the meringue: Beat the egg whites with the sugar and lemon juice until stiff. Spoon into a piping bag fitted with a large star tip.
After the 20 minute baking time, cover the rhubarb with a grid of meringue and bake until lightly browned and set, about 10 minutes. Cool on a wire rack and cut into slices to serve. a
