Fine Rhubarb Cake with Tender Quark – Meringue Topping
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter, soft
- 100 g suar
- 1 pinch (s) salt
- 3 egg (s), 2 them separated
- 100 g flour, sifted
- 50 g cornstarch
- 1 teaspoon Baking powder
- 400 g rhubarb, stripped, cut into 2 cm pieces
For the cast:
- 250 g quark
- 3 tablespoon lemon juice
- 40 grams sugar
- 2 egg (s)
- 25 g cornstarch
- 1 tablespoon almond flakes
- 3 tablespoon apricot jam
Print Recipe
Pin Recipe Instructions
- Mix butter, sugar and salt until creamy. Stir in 2 egg yolks and a whole egg. Stir in flour, starch, baking powder. Pour the dough into a greased springform pan (26 cm diameter).
- Mix the quark, lemon juice, sugar, 2 eggs and starch, distribute on the dough. Bake at 200 degrees for about 20 minutes.
- Beat egg whites and 90 g sugar until stiff. Fold in fruit. Spread the mixture on the hot cake, bake for 10 minutes.
- Lightly toast the almonds without adding any fat. Detach the springform edge from the mold. Heat the jam, brush the edge of the cake with it and sprinkle with the almond flakes.
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