Rhubarb cake with meringue I
Cakes in formCook time: 0 min.
Servings: 8
Servings: 8
Ingredients for Rhubarb cake with meringue I
| 1 | tbsp | Baking soda |
| 100 | g | Margarine (dairy and soyafri) |
| 100 | g | Sugar |
| 2 | dl | Water |
| 200 | g | Wheat flour |
| 3 | Egg yolks | |
| 3 | Egg whites | |
| 400 | g | Rhubarb |
| 85 | g | Marzipan |
Instructions for Rhubarb cake with meringue I
To prepare the Rhubarb cake with meringue I recipe, please follow these instructions:
Margarine and sugar are stirred softly. The marzipan is stirred in. The egg yolks are added one at a time. Flour and baking soda are stirred alternately with the water.
Pour the dough into a greased spring form and bake for 20 minutes at 200 degrees C. alm. oven.
The rhubarb is rinsed and cut into pieces of 1 cm.
The egg whites are whipped stiff and the sugar is whipped to a cool mass.
The rhubarbs are distributed over the bottom of the bottom and the marble mass is distributed over all that is low. Bake 20 min. At 180 degrees C. alm. The furnace for the marlin is golden.
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