Summary

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

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Instructions

1. Clean and wash the rhubarb, cut into pieces and mix with 40 g of sugar.
2. Drain the peaches and cut into slices.
3. 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.
4. Then spread the dough on a greased tray (with a baking frame). Spread the rhubarb and peaches on top.
5. Mix the egg yolks, sour cream, 30g sugar and vanilla sugar and distribute evenly over the fruit.
6. Bake in a preheated oven at 200 ° C for about 30 minutes.
7. 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.
8. Bake the cake again for 5 - 7 minutes at the same temperature.