Summary

Ingredients

• 400 g rhubarb, cleaned and diced
• 120 g marzipan raw mixture
• 250 g butter, soft
• 120 g suar
• 1 pinch (s) salt
• 6 egg (s)
• 120 g flour
• 80 g cornstarch
• 1 teaspoon Baking powder
• 100 g almond (s), chopped or hazelnuts, chopped
• 80 g marzipan raw mixture
• 50 g powdered suar
• 2 teaspoons lemon juice

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Instructions

1. Clean and de-string the rhubarb, then cut into approx. 1 cm cubes.
2. Line 8 ovenproof coffee mugs with a capacity of 300 ml each (alternatively muffin tins or other baking tins, cake glasses) with baking paper circles each 20 cm in diameter or grease them well and sprinkle with breadcrumbs.
3. Roughly grate or chop the marzipan and stir with butter, sugar and a pinch of salt in the food processor or with the whisk of the hand mixer for at least 10 minutes until very creamy. Gradually add the eggs, each egg should be stirred in well for at least 30 seconds. When the mixture flocculates, add 1 tablespoon of flour and stir everything again until creamy.
4. Mix the flour with the starch and baking powder, sieve and stir briefly into the cream. Fold in the chopped nuts and rhubarb with a spatula.
5. Spread the batter on the coffee mugs. Place the mug on a baking sheet and bake in the preheated oven at 190 ° C (gas 2-3, convection 170 ° C) on the 2nd rail from the bottom for 40 minutes.
6. Let the cake cool in the cups.
7. For the decoration of marzipan, roll out a thin layer between two layers of cling film and cut out 8 flowers. Mix the powdered sugar and lemon juice to a firm icing, fill into a disposable piping bag, cut off the tip. Lift the tartlet out of the mold and decorate with the flowers and the icing.