Rhubarb Cake with Quark Foam Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter, room temperature
- 75 grams sugar
- 1 point vanilla sugar
- 0.5 teaspoon ½ lemon (s) - zest, grated
- 1 egg (s)
- 125 g flour
- 100 g almond (s), round
- 1 teaspoon, leveled baking powder
- 2 tablespoon desiccated coconut
For covering:
- 700 g rhubarb, raw and cleaned
- 3 egg (s), separated
- 75 grams sugar
- 250 g quark
- cinnamon
Print Recipe
Pin Recipe Instructions
- Cut the washed and cleaned rhubarb into 0.5 cm thick slices
- Batter:
- Mix the butter with sugar until smooth, stir with the egg until creamy, add vanilla sugar and lemon zest
- Mix the wheat flour, baking powder, ground almonds and desiccated coconut - stir into the egg mixture, tablespoon at a time.
- Pour the batter into the well-greased springform pan. Spread the rhubarb on the dough.
- Middle shelf 175 ° - 200 ° 45 minutes - just before the end of the baking time
- Prepare quark foam:
- Beat 3 egg whites until stiff, beat 3 egg yolks with the sugar until white and creamy, mix with quark and cinnamon. Fold in the whipped egg whites.
- Pour the mixture over the rhubarb and bake for 15 minutes at 175 °.
- At the end of the baking time, remove the quark from the edge and let the cake rest in the tin for 10 minutes.
- Baking time: 45 min. Cake and 15 min. Quark foam on middle rack 175 ° - 200 °
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