Rhubarb Meringue Cake
Ingredients
- Ingredients
- 125 grams butter
- 125 grams sugar
- 1 egg
- 2 egg yolks
- 50 grams cornstarch (sifted)
- 150 grams Pastry flour
- 1 tsp Baking powder
- 1 pinch salt
- 1 pinch ground cloves
- ½ tsp ground cinnamon
- 1 Orange (zested)
- For the meringue
- 3 egg whites
- 1 centiliter Orange juice
- 100 grams sugar
- 50 grams Orange blossom honey
- For the rhubarb chips
- 80 grams Rhubarb
Preparation steps
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.
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).
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.
