Rhubarb cake
Description
The cake does not need decorating, but if you wish, you can sprinkle the meringue with almond flakes before baking. To keep the meringue tender, crisp, and from going soggy, spread the cream only on the shortbread part of the crust. The dough will absorb the moisture and become softer. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make a rhubarb cake.
- 2
Step 2
Cut off the green parts from the rhubarb, wash it, and remove the outer layer. Cut the prepared stalks into pieces, place them in a saucepan, and sprinkle with sugar. Let stand until the juice is released. Place the saucepan over medium heat and cook for 8–10 minutes, stirring. Remove the saucepan from the heat and let cool.
- 3
Step 3
Add the starch to the saucepan with the rhubarb and mix well. Set over low heat and cook, stirring, until it comes to a boil. Cook for 1–2 minutes, until thickened. Remove from the heat and cool completely.
- 4
Step 4
In a bowl, mix the flour, sugar, and baking powder. Grate the cold butter on the coarse side of a grater and rub everything together until it resembles coarse crumbs.
- 5
Step 5
Add the egg yolks to the mixture and quickly knead into a soft dough by hand. Cover the bowl and refrigerate for 30 minutes.
- 6
Step 6
Combine the egg whites with the sugar and vanilla sugar, and beat until you have a fluffy, white mixture that holds its shape well.
- 7
Step 7
Divide the dough into two parts and roll it out on parchment into circles. Cut out two rounds 18 centimeters in diameter, trimming away the excess dough.
- 8
Step 8
Spread the whipped egg whites on top of the shortcrust pastry pieces.
- 9
Step 9
Bake everything in a hot oven at 180°C for 15–20 minutes, until done. Take the finished layers out of the oven and immediately trim off the excess meringue with an 18 cm pastry ring. Cool the layers completely.
- 10
Step 10
Combine the cream with the confectioners’ sugar and whip until light and fluffy. Place the first cake layer on the board with the meringue facing down. Spread half of the whipped cream on top, forming a rim around the edge.
- 11
Step 11
Place the cooled rhubarb in the centre of the cream and spread it level.
- 12
Step 12
Spread the remaining cream in an even layer over the second sponge layer on the batter side. Place the sponge, cream side down, on the rhubarb and smooth the sides. Chill the finished cake in the refrigerator for 2–3 hours.
- 13
Step 13
The pastries are ready. Serve with tea.