Bradepande cake with rhubarb meringue

Ingredients for Bradepande cake with rhubarb meringue

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.