Does the perfect cake exist? Yes! A simple dough with a delicious, crispy bottom, a tasty, slightly sour rhubarb that goes well with a sweet meringue. Easy preparation, brilliant taste, crispy dough, simple perfection, great for tea or coffee 🙂

Shortcrust pastry

Ingredients:

200 g of wheat flour
50 g of potato flour
200 g of cold butter, cubed
50 g of sugar
pinch of salt
1/2 teaspoon baking powder
4 yolks (keep the egg whites for meringue)
1 tablespoon sour cream

Rhubarb Filling

Ingredients:

600 g of rhubarb, washed
2 tablespoons of potato flour
1/2 teaspoon of cinnamon
sugar, optional, to taste
180 g of raspberry jam
almond flakes

Meringue

Ingredients:

4 egg whites
200 g of sugar
1 tablespoon of potato flour

Procedure:

Sift the flour and potato flour into a bowl, add butter, sugar, salt and baking powder. Mix the butter and flour with your fingers until a fine crumble is formed. Add the yolks and knead the dough quickly. Roll out or stick it on a form measuring approx. 21 x 26 cm, previously greased with butter and lined with baking paper. Put in the fridge while the oven heats up to 180°C. Punch the bottom with a fork and put in the oven, bake for 20 minutes. After baking, remove from the oven and let it cool. Meanwhile, wash the rhubarb thoroughly, cut out the leaves and cut the stems into 1 cm. Place in a bowl, add potato flour, cinnamon and mix. Then mix coarse with half of the jam. Set aside. Then prepare the meringue, beat the egg whites until stiff, add sugar 1 tablespoon at a time, beat all the time at high speed of the mixer. Whisk for 2-3 minutes more, until the foam is thick and shiny. Add the potato flour and mix for half a minute.
Spread the rest of the jam over the shortcut pastry, pour in the rhubarb mixture and spread evenly, put the meringue on top and sprinkle with almond flakes. Bake for 20 minutes at 180°C, then reduce the temperature to 60°C and bake for another 15 minutes. Remove from the oven and cut into portions 🙂

Enjoy!

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