Rhubarb Peach Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g butter or mararine
- 150 grams sugar
- 1 pinch (s) salt
- 3 egg (s)
- 175 g flour
- 50 g cornstarch
- 1 teaspoon, leveled baking powder
- 1 lemon (s), the grated zest it
- 600 g rhubarb
- 120 g suar
- 1 large can peach (s)
- 2 egg yolks
- 125 g sour cream
- 1 packet vanilla sugar
- 1 egg white
- 0.5 teaspoon ½ lemon juice
Print Recipe
Pin Recipe Instructions
- Clean and wash the rhubarb, cut into pieces and mix with 40 g of sugar.
- Drain the peaches and cut into slices.
- For the dough, stir together the fat, sugar, lemon zest and salt until foamy. Stir in eggs one at a time. Mix in flour, starch and baking powder and stir in.
- Then spread the dough on a greased tray (with a baking frame). Spread the rhubarb and peaches on top.
- Mix the egg yolks, sour cream, 30g sugar and vanilla sugar and distribute evenly over the fruit.
- Bake in a preheated oven at 200 ° C for about 30 minutes.
- In the meantime, beat the egg whites with the remaining sugar until stiff. Stir in lemon juice. Spread the meringue mass on the cake as tuffs with a spoon.
- Bake the cake again for 5 - 7 minutes at the same temperature.
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