Rhubarb or Träumles Cake with Hazelnut Meringue, Grandmother`s Style

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)

For the shortcrust pastry: (for a large tray or 2 large springform pans)

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)

Rhubarb or Träumles Cake with Hazelnut Meringue, Grandmother`s Style

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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