Altmühltaler Rhubarb Cake with Strawberries and Meringue Topping

Summary

Ingredients

For the dough:

• 110 g butter, soft
• 90 g suar
• 2 egg (s)
• 110 g spelled flour, 630
• 35 g potato starch
• 1 teaspoon Baking powder

For covering:

• 400 g rhubarb, (diced)
• 150 g strawberries, fresh or frozen
• 25 g suar

For the cast:

• 4 egg yolks
• 200 g sour cream
• 50 grams sugar
• 1 packet vanilla sugar

For the meringue topping:

• 4 egg whites
• 50 grams sugar

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Instructions

1. First butter and crumble a 26 springform pan.
2. Then blanch the diced rhubarb with boiling water for 5 minutes. Then drain the water and let the rhubarb drain well.
3. Make a fine batter from the dough ingredients and distribute it evenly in the mold.
4. Preheat the oven to 180 ° C fan oven.
5. Mix together a fine sour cream from the ingredients.
6. Spread the drained rhubarb on the batter.
7. Place the strawberries on top. Sprinkle the sugar on the fruit.
8. And then distribute the sour cream evenly on the fruits.
9. Put the cake in the middle of the oven and bake for about 25-30 minutes.
10. In the meantime, beat the egg whites very stiffly, pour in the sugar and beat until you have a smooth, shiny mixture.
11. Then fill the mixture into a skin-pass sack with a round perforated nozzle.
12. When the cake is through, take it out briefly and sprinkle the meringue in small dots.
13. Then put it in the oven again and bake for about 5 minutes until the meringue is very lightly browned.
14. Then let cool in the mold, remove and enjoy!