Rhubarb cake with marengstop

Name: Rhubarb cake with marengstop
Yield: 1
Ingredients: Margarine to form; 1 Small baking pan (24 x 30); 1 pinch Salt; 100 g Coarsely chopped Walnut kernels; 1-2 tbsp Breadcrumbs; 150 g Sugar; 175 g Margarine; 2 tbsp Vanilla; 2 1/2 tsp Baking soda; 250 g Wheat flour; 3 Egg yolks; 3 Egg whites; 5 - 6 tbsp Whole milk; 500 g Rhubarb-Blueberry

Cakes in form

Cook time: 0 min.
Servings: 1

Ingredients for Rhubarb cake with marengstop

		Margarine to form
1		Small baking pan (24 x 30)
1	pinch	Salt
100	g	Coarsely chopped Walnut kernels
1-2	tbsp	Breadcrumbs
150	g	Sugar
175	g	Margarine
2	tbsp	Vanilla
2 1/2	tsp	Baking soda
250	g	Wheat flour
3		Egg yolks
3		Egg whites
5 - 6	tbsp	Whole milk
500	g	Rhubarb-Blueberry

Instructions for Rhubarb cake with marengstop

To prepare the Rhubarb cake with marengstop recipe, please follow these instructions:

Stir margarine creamy with sugar, vanilla, salt and egg yolks. Mix flour with baking soda and stir the butter cream together with the milk. Grease the mold and sprinkle with raspberries. Pour the dough into the mold and smooth with a dough scraper. Turn on the oven at 200 °. Whip the egg whites almost stiff and pour the sugar and whip it all over again. Cut the rhubarb into 1 - 2 cm pieces, and put them together with the nuts. Grease it on top of the dough and bag the cake for 40-45 min. Store any Cakes cool and uncovered.

Rhubarb cake with marengstop

Ingredients for Rhubarb cake with marengstop

Instructions for Rhubarb cake with marengstop

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