Rhubarb – Marzipan – Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 grams flour
- 225 grams sugar
- 200 g mararine or butter
- 100 g marzipan (raw mixture)
- 1 small Bottle / s rum aroma
- 3 egg (s)
- 0.5 ½ pack baking powder
- 4 tablespoons milk
- 750 g rhubarb, washed
- 1 packet sauce powder (red jelly)
- 250 ml apple juice
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Prepare streusel with 125 g flour, 75 g sugar and 75 g melted margarine.
- Prepare the batter: Mix 125 g margarine and coarsely grated marzipan until smooth. Add 100 g sugar and beat everything until frothy. Add rum flavor. Beat eggs one by one. Mix 250 g flour and baking powder and stir in alternately with the milk. The dough should be hard to fall off the spoon. Pour the dough into a springform pan (26 cm) lined with baking paper.
- Cut the rhubarb into pieces 2 - 3 cm long. Mix 4 tablespoon water, 50 g sugar and red grits powder. Bring the apple juice to the boil and add the mixed powder while stirring. Bring to the boil again. Fold in the rhubarb and spread the compote on the batter. Spread the streusel evenly on top.
- Bake in the preheated oven at 175 ° C top / bottom heat (convection: 150 ° C, gas: level 2) for approx. 1 1/4 hours on the lower rack.
- After baking, remove the edge from the pan with a knife. Allow to cool in the mold.
- Before serving, sprinkle with powdered sugar and serve with whipped cream.
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