Rhubarb Meringue Cake

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

Ingredients

for
12
Ingredients
125 grams
125 grams
1
2
50 grams
Cornstarch (sifted)
150 grams
1 teaspoon
1 pinch
1 pinch
ground Cloves
½ teaspoon
ground Cinnamon
1
Orange (zested)
For the rhubarb and apricot
300 grams
300 grams
For the meringue
3
1 centiliter
100 grams
50 grams
For the rhubarb chips
80 grams

Preparation steps

1.

For the cake: Combine all ingredients in a food processor and process until smooth. Transfer to a greased springform pan and smooth the top. Rinse the rhubarb and cut into 3 cm (approximately 1 inch) long pieces. Halve, pit and quarter the apricots. Distribute the rhubarb and apricots over the cake batter. Bake in a preheated oven at 190°C (approximately 375°F) for about 35-40 minutes. Remove from the oven, let cool slightly and loosen from the pan.

2.

For the meringue: Whip the egg whites with the orange juice until foamy. Gradually add the sugar and honey, whipping until glossy. Transfer to a piping bag fitted with a star tip and pipe rosettes over the cake. Broil until light golden brown. Garnish with rhubarb chips (see directions below).

3.

For the rhubarb chips: Cut the rhubarb into 10 cm (approximately 4 inch) long pieces. Use a mandoline to cut into thin slices. Arrange on a baking sheet lined with parchment paper, sprinkle with powdered sugar and bake for approximately 5-6 hours at 50°C (approximately 120°F) in a preheated oven or dehydrator. Carefully loosen the rhubarb chips.