Rhubarb Cake with Meringue

A great cake recipe for any occasion:

(*) Ingredients for 1 baking sheet.

1. quickly knead all the dough ingredients (except the breadcrumbs) into a smooth dough. Shape into a ball and chill wrapped in plastic wrap for 1 hour.

2. rinse and clean the rhubarb and divide it into pieces of about 3 cm in size and of equal length. Cut the marzipan paste into cubes. Mix the egg yolks with the marzipan, orange zest, almond kernels and thick juice to a smooth cream.

For the meringue, whip the egg whites until stiff. Sift in the sugar and continue beating until the sugar is completely dissolved. Add a few drops of lemon juice. 4.

Preheat the oven to 180 °C (gas mark 2-3). Grease the baking tray and sprinkle with breadcrumbs or spread with parchment paper. Roll out the dough on the baking tray. Prick several times with a fork.

Spread the marzipan cream on the dough and fill in the rhubarb. Pipe the snow into a piping bag and pipe it over the rhubarb.

Bake in the oven at 180 °C for 50 minutes. If necessary, cover with parchment paper at the end of the baking time.

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