Categories
Blanks for the winter
  1. home
  2. ➠ Greens, flowers, roots
  3. ➠ Rhubarb dishes
  4. ➠ Rhubarb and meringue sand cake

Rhubarb and meringue sand cake

0
1886
Kitchen Russian
Calorie content 184.3 kcal
Portions 8 port.
Cooking time 110 minutes
Proteins * 5.9 gr.
Fats * 7.4 gr.
Carbohydrates* 34.1 gr.
* per 100 gr. product
Rhubarb and meringue sand cake
Content

If you have never tried rhubarb baked goods, then you should definitely use this recipe and pleasantly surprise yourself and your family. Juicy rhubarb filling, shortcrust pastry and crispy meringue are perfectly combined in their textures.

Ingredients

Cooking process

step 1 out of 31
Wash and dry rhubarb stalks thoroughly.
step 2 out of 31
Remove fibers with a vegetable peeler.
step 3 out of 31
Rinse the peeled rhubarb stalks again and pat them dry on paper towels.
step 4 out of 31
Cut into cubes or thin slices.
step 5 out of 31
Put in a container, add half of the required amount of granulated sugar.
step 6 out of 31
Mix thoroughly. Place the filling in the refrigerator.
step 7 out of 31
Put butter at room temperature in a blender bowl and add sour cream.
step 8 out of 31
Divide chicken eggs into whites and yolks. Put the squirrels in the refrigerator.
step 9 out of 31
Add half of the required amount of granulated sugar to the blender bowl.
step 10 out of 31
Then add the chicken yolks to the blender bowl.
step 11 out of 31
Pour the sifted wheat flour through a sieve.
step 12 out of 31
Then add baking powder and salt.
step 13 out of 31
Close the blender bowl and bring the contents to a smooth consistency with a blender. The dough will be quite sticky.
step 14 out of 31
Line a baking sheet or baking dish with baking paper or brush with a little vegetable oil.
step 15 out of 31
Lay out the dough.
step 16 out of 31
Spread the dough evenly with a silicone spatula, forming small edges. Place the mold in the refrigerator. Turn the oven to preheat at 160 degrees.
step 17 out of 31
Remove the cooled proteins from the refrigerator, gradually add the powdered sugar.
step 18 out of 31
Using a mixer, start beating at low speed, gradually increasing the speed.
step 19 out of 31
Continue whisking until a white, airy mass is achieved.
step 20 out of 31
Then increase the speed to maximum and beat until firm peaks.
step 21 out of 31
Take the batter out of the fridge and place the rhubarb and granulated sugar filling.
step 22 out of 31
Then spread it evenly over the entire surface.
step 23 out of 31
Top with the beaten egg whites and powdered sugar.
step 24 out of 31
Using a silicone spatula, smooth out carefully.
step 25 out of 31
Place the cake pan in the oven and bake for 50-60 minutes. Take a look in your oven.
step 26 out of 31
After the time has elapsed, remove the cake from the oven.
step 27 out of 31
Cool the finished pie a little.
step 28 out of 31
Using a sharp knife, gently trace around the edge of the split mold.
step 29 out of 31
Remove the mold carefully.
step 30 out of 31
Place the cake on a nice platter.
step 31 out of 31
Cool completely and serve in portions.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *