Description: My German host mother made this in the summer of 2012 and it was amazing to me. I do not like meringue normally except when it is toasted like this. The only unique ingredient is vanilla sugar. This recipe looks fussy, but is easy to make and very elegant in appearance.
INGREDIENTS: CAKE DOUGH 12 TB butter (1 3/4 sticks) 1/2 Cup sugar 2 tsp vanilla sugar (sugar that is soaked in vanilla bean) Pinch of salt 1 egg 1 3/4 cup wheat flour 2 1/2 tsp baking powder FILLING 6 1/2 cups rhubarb, unpeeled TOASTED MERINGUE 3 eggwhites 3/4 cup sugar slivered almonds as garnish for the top DIRECTIONS: 1. Stir the butter with a mixer on the highest setting for 30 seconds until pliable. 2. Bit by bit stir in the sugar, vanilla sugar, and salt. 3. Stir it as long as it takes until a bonded mass forms. 4. Stir in the egg (about 30 seconds) 5. Mix and sift the flour and baking powder bit by bit on medium speed. 6. Place and spread the dough on the bottom surface of a greased and floured 10-inch spring form cake pan. The dough will not be stiff enough to put on the sides 7. For the filling, wash the rhubarb, cut in pieces (do not peel), place evenly on the dough and place the baking tray in the oven at 400 degrees (392) for 25-30 minutes. 8. For the toasted meringue, beat the eggwhites until they have stiff peaks. Fold in the sugar little by little. Spread the mass of meringue on the rhubarb, add slivered almond pieces, and place back in the oven and bake again until golden brown on top at 400 degrees (392) for about 8-10 minutes. Turn the oven off after this time and leave the cake in the oven about two hours to prevent the meringue from deflating.
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