Marzipan Rhubarb Cake with Meringue Dots

A great cake recipe for any occasion:

“Heilig’s Blechle!” This sponge cake is refined with marzipan and simply spread on the tray.

1. clean rhubarb, rinse and cut into small pieces. Coarsely grate marzipan. Mix fat, 125 g sugar, 1 packet vanillin sugar and salt with the whisk of a hand mixer until creamy. Fold in 6 eggs one by one. Mix flour with baking powder, fold in alternately with the milk.

2. spread batter on a well-greased grease pan (approx. 32×39 cm). Spread rhubarb evenly on top. 1Bake in a hot oven (electric oven: 175 °C / convection oven: 150 °C /gas mark 2) for about 20 minutes.

For the meringue, whip 3 egg whites and the juice of one lemon until stiff, add 250 g sugar and 1 packet of vanilla sugar. Pour the mixture into a piping bag with a large nozzle. Remove the cake from the stove and pipe meringue tuffs on top. Bake at the same heat for another 15-20 minutes. Cool and dust with powdered sugar.

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