Rhubarb or Träumles Cake with Hazelnut Meringue, Grandmother`s Style
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry: (for 2 smaller springform pans or 1 small tray)
- 300 grams flour
- 150 g butter
- 125 g suar
- 1 packet vanilla sugar
- 2 egg (s)
- 1 packet baking powder or:
For the shortcrust pastry: (for a large tray or 2 large springform pans)
- 400 g flour
- 200 g butter
- 125 g suar
- 1 packet vanilla sugar
- 3 egg (s)
- 1 packet baking powder
For covering:
- 1 bunch rhubarb, (or equivalent amount träuble)
For the topping: (for 1 springform pan)
- 4 egg (s)
- 250 grams sugar
- 140 g hazelnuts, round or almonds
- 3 tablespoon semolina, up to 4 durum or soft wheat
- 2 tablespoon sour cream or canned milk, sweet cream
- Semolina or breadcrumbs for sprinkling (shortcrust pastry base)
- some sugar for sprinkling (rhubarb)
Print Recipe
Pin Recipe Instructions
- First of all, a brief explanation of why I have set two shortcrust pastry recipes:
- I always make double the amount of shortcrust pastry and freeze half of it or I use the other half for another cake (e.g. cheesecake, plum cake, cake cake, apple cake, etc.). Then I only did the job once and quickly made another cake. I have listed the shortcrust pastry in the recipe in the list of ingredients.
- I always take enough fruit that I can fill it just below the shortcrust crust. But everyone can do it according to their taste.
- Preparation:
- Knead a dough from the ingredients of the shortcrust pastry with cool hands or with the dough hook of the mixer. Then chill for 30 minutes (refrigerator).
- Roll out the dough in a greased and floured springform pan and sprinkle with a little semolina or breadcrumbs (to prevent soaking).
- Wash and peel the rhubarb, cut into short pieces and cover the base with them. Sprinkle the rhubarb with a little sugar.
- For the topping, first beat the egg whites and sugar until stiff, then stir in the egg yolks, hazelnuts, semolina and sour cream (or cream or canned milk - depending on what`s available).
- Distribute the icing evenly over the rhubarb.
- Bake for at least 40 minutes at 175 ° C hot air or just under 200 ° C top and bottom heat (bottom rail). The cast shouldn`t get too dark. Therefore reduce the temperature towards the end if it gets too dark.
- Tip: It tastes just as good with red träuble (currants) instead of rhubarb. I haven`t tried gooseberries yet, but it should also work well in terms of taste.
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