Rhubarb and Marzipan Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g rhubarb, peeled
For the dough:
- 125 g mararine or butter, soft
- 100 g marzipan paste
- 125 g suar
- 1 bag vanilla sugar
- 3 egg (s)
- 200 g flour
- 3 teaspoons, leveled baking powder
- possibly powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- Cut the peeled rhubarb into pieces approx. 3 cm long and the marzipan into pieces. Mix the flour and baking powder well in a bowl. Line a 26 cm springform pan on the bottom with baking paper. Preheat the oven to 180 ° C top / bottom heat (hot air: 160 ° C).
- Mix the butter or margarine with the marzipan mixture, sugar and vanilla sugar until frothy. Beat in the eggs one by one. Briefly stir in the flour and baking powder mixture. Pour the batter into the springform pan and place the rhubarb pieces in a circle on top, pressing down a little.
- Bake in the preheated oven for about 60 minutes. Make the first swab sample after 45 - 50 minutes. The baking time varies a little - depending on the oven.
- Allow to cool, dust with powdered sugar to taste, serve with whipped cream if necessary.
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