Summary

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

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Instructions

1. Cut the washed and cleaned rhubarb into 0.5 cm thick slices
2. Batter:
3. Mix the butter with sugar until smooth, stir with the egg until creamy, add vanilla sugar and lemon zest
4. Mix the wheat flour, baking powder, ground almonds and desiccated coconut - stir into the egg mixture, tablespoon at a time.
5. Pour the batter into the well-greased springform pan. Spread the rhubarb on the dough.
6. Middle shelf 175 ° - 200 ° 45 minutes - just before the end of the baking time
7. Prepare quark foam:
8. 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.
9. Pour the mixture over the rhubarb and bake for 15 minutes at 175 °.
10. At the end of the baking time, remove the quark from the edge and let the cake rest in the tin for 10 minutes.
11. Baking time: 45 min. Cake and 15 min. Quark foam on middle rack 175 ° - 200 °