German Strawberry Rhubarb Meringue Cake
10 TBS (150 g) softened butter
1¼ cup (150g) all purpose flour
1½ TBS baking powder
½ heaping cup (80g) cornstarch
1 cup (150g) brown sugar
1 tsp vanilla extract
1 egg yolk
½ cup sliced almonds
1 TBS sugar
14 ounces (400g) rhubarb
14 ounces (400g) strawberries
4 egg whites
a pinch of salt
1/3 cup (60g) sugar
½ cup + 2 TBS (80g) powdered sugar
2 TBS lemon juice
Preheat oven to 375º Fahrenheit (200º Celsius).
Grease a 9½-inch round cake pan with a removable bottom.
Clean and peel the rhubarb and cut it into ½-inch pieces.
Wash and slice large strawberries into halves, leaving the small ones whole.
Beat soft butter and brown sugar in an electric mixer for 5-8 minutes, until the dough doubles. Add the two eggs and the egg yolk, one at a time. Mix the flour with the cornstarch and baking powder and add to the dough in 2 or 3 portions. Put the dough into the greased cake pan and flatten it with a spatula. Mix the almonds with the tablespoon of sugar and sprinkle it over the dough. Put the rhubarb on top of the almonds.
Bake the cake for 30-40 minutes. I used the convection bake function on my oven and I baked my cake on the lower rack. If you don’t have that function, you will have to bake it longer. Make sure you don't burn the cake, as I almost did. Remove the cake from the oven and let it cool for little while.
Beat the 4 egg whites with the pinch of salt until very stiff, add the 1/3 cup of sugar, the powdered sugar, the lemon juice and continue to beat for a couple of minutes.
Add the strawberries to the cake and then the meringue. Bake at 375º for 15 minutes until the meringue is lightly colored. Test the cake to see if it is baked in the middle by inserting a toothpick. If the toothpick comes out clean, the cake is done.
Let the cake cool a bit and remove the sides of the pan. I used a knife to cut around the inside of the cake form before releasing the cake pan.
Recipe translated from chefkoch.de
adapted by © sunnycovechef.com