Monday, June 25, 2012

Rhubarb Hazelnut-Meringue Cake

It's already the end of June and I haven't posted any rhubarb recipes yet. That doesn't mean I didn't bake any rhubarb cakes this year. Far from it! Rhubarb is always one of my favorite ingredients in baking and luckily our garden is full of it. So, I have already done some old favorites and tried some new ones this year. This one will definitely be repeated in the future, since it was really easy to make and tasted really good.

The base is a simple pound cake, which is topped half baked with a big meringue full of nuts and rhubarb. Instead of the hazelnuts I used you can also try almonds, or any other nuts. Since the topping is sweet it goes well with the tart rhubarb.

The recipe comes from a fairly new German magazine called "Sweet Dreams". If you have access to German magazines you should really check it out. Each issue concentrates on a few fruits in season and has really beautiful pictures. In the current issue a picture from my blog is published. They chose my Red Currant Meringue Cupcakes from last August.

Rhubarb Hazelnut-Meringue Cake (adapted from Sweet Dreams Magazine)

- makes one 26 cm (10-inch) round cake -

4 egg yolks
160 g butter, softend
100 g sugar
1/2 tsp/ pure vanilla extract
200 g flour
2 tsp. baking powder
150 ml milk

4 egg whites
200 g powdered sugar
50 g ground hazelnuts
500 g rhubarb
2-3 tbsp. sliced hazelnuts

Preheat the oven to 180° C (350° F). Line a 26-cm (10-inch) round springform with parchment paper.

In a bowl beat the butter together with the sugar until creamy. Add the egg yolks, one at a time, and mix until incorporated. Also add the vanilla extract. Mix together the flour and baking powder, and add to the mixture, alternating with the milk.

Fill the dough into the prepared springform and bake for about 20-25 minutes. Take out of the oven and let cool for a bit.

Lower the oven temperature to 160°C (320° F).

Clean the rhubarb and cut into small pieces. Beat the egg whites until soft peaks form, then gradually add the powdered sugar and beat until stiff. Fold in the ground hazelnuts and the rhubarb pieces. Spread the meringue on the cake and sprinkle with the sliced hazelnuts.

Put the cake back in the oven and bake for another 35-40 minutes. Let cool on a wire rack before removing the cake from the pan.

Enjoy and Guten Appetit!

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