Bradepande cake with rhubarb meringue
Desserts (warm)Cook time: 0 min.
Servings: 12
Servings: 12
Ingredients for Bradepande cake with rhubarb meringue
100 | g | Walnut kernels |
150 | g | Sugar |
175 | g | Butter |
2 | tbsp | Vanilla sugar |
2.5 | tsp | Baking soda |
250 | g | Wheat flour |
3 | Egg yolk | |
3 | Egg white | |
5 | tbsp | Whole milk |
600 | g | Rhubarb |
Instructions for Bradepande cake with rhubarb meringue
To prepare the Bradepande cake with rhubarb meringue recipe, please follow these instructions:
Butter, sugar, vanilla sugar and egg yolks, stirred well. Flour mixed with baking powder is stirred gently in with the milk. The dough will be honored in a well greased small baking pan (23 x 33) and smoothed out.
The egg whites whipped stiff and sugar, beat in a little at a time, and mix whipped quite stiff. Rhubarb is washed and dried, and chop into about 1 cm large pieces. These reversed gently in marengsen along with the chopped walnuts.
Marengsen spread over the dough, and the cake bake approximately 45 minutes. at 200 degrees C alm. oven.
LUN with ice cold whipped cream or sour cream or ice cream.
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