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