Summer-rababer-meringue cake
Cakes in formServings: 1 portion(s)
Ingredients for Summer-rababer-meringue cake
| Sugar if it is too acidic | ||
| Vanilla | ||
| 1 | Eggs | |
| 1 | Egg yolk | |
| 1 | tsp | Baking soda |
| 100 | g | Icing sugar |
| 100 | g | Almonds |
| 125 | g | Butter |
| 175 | g | Wheat flour |
| 175 | g | Sugar |
| 2 | Egg whites | |
| 500 | g | Rhubarb |
Instructions for Summer-rababer-meringue cake
To prepare the Summer-rababer-meringue cake recipe, please follow these instructions:
Melt the butter and set it aside. Chop the almonds. Whisk eggs, yolks and sugar light and frothy. Gently add the butter. Sift flour and baking soda together and flip it into the dough. Then invert the tonsils in.
The batter is poured into a buttered casserole dish. Kompotten spread over. The egg whites whipped stiff and icing sugar are added. It is tough to beat the lot. Advantage of marengsen over the cake. Bake on the lower Groove in 40-45 minutes at 170 degrees
Tips:
When I bake it is the never been completely through the baked after the specified time. That is why I started to bake almond bottom first for about 20 mins, and then put kompotten over. Then I give it about 1 1/2 to 2 hours ... but try you forward.
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