Summary

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)

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Instructions

1. First of all, a brief explanation of why I have set two shortcrust pastry recipes:
2. 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.
3. I always take enough fruit that I can fill it just below the shortcrust crust. But everyone can do it according to their taste.
4. Preparation:
5. 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).
6. Roll out the dough in a greased and floured springform pan and sprinkle with a little semolina or breadcrumbs (to prevent soaking).
7. Wash and peel the rhubarb, cut into short pieces and cover the base with them. Sprinkle the rhubarb with a little sugar.
8. 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).
9. Distribute the icing evenly over the rhubarb.
10. 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.
11. 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.