The tartness of the rhubarb paired with the sweet meringue is the perfect combination for Mother's Day!

Mother and child as a choco decoration

Moms are the best! We want to say thank you for always being there when we need you and for always supporting us with advice and assistance. We love you!

In the mycusini template library you will find the right templates for every topic. This mother and child motif is one of many motifs in the "Family" category. The template library is located directly on the mycusini and can be selected on the screen and printed immediately.

 Recipe: Rhubarb Meringue Cake

Ingredients

preparation

 shortcrust pastry

1. Place einkorn flour in a bowl and add pieces of cold butter

2. Add 100 g sugar and 1 egg yolk

3. Knead everything with the dough hook. Knead just until all ingredients are mixed.

4. Let the dough rest, covered, in the refrigerator for at least 1 hour

filling

1. Pull the strings from the bottom and top of the rhubarb with a small knife and cut into small pieces

2. Lightly brown the almond flakes in the pan (without adding fat)

3. Preheat the oven to 200 °C (fan oven 180 °C).

4. Roll out the shortcrust pastry between two pieces of foil until it is approx. 5 mm thick and place it in a greased springform pan, pulling it up around the edge by approx. 2-3 cm. For easier handling: put baking paper in the springform pan so that only the edge needs to be greased

5. Spread the roasted almonds on the cake base

6. Spread the rhubarb pieces on top and sprinkle with the vanilla sugar

7. Bake the cake for about 30 minutes

8. In the meantime make the meringue

Kiss

1. Beat the egg whites at the highest level and gradually stir in 150 g of sugar

2. Once the meringue mixture is stiff, spread it all over the baked cake

3. Allow the oven to cool to 100-150°C

4. Bake the cake with meringue topping again in the oven for about 30 minutes. To make the meringue nice and crispy, place a wooden spoon or tea towel in the oven door so that the moisture can escape

5. The meringue can be flamed to improve its appearance

6. Depending on your wishes, you can vary the meringue. If you like it crispy, you should choose a lower temperature of 80-100 °C and dry it in the oven for longer. If you like it slightly browned and soft, you can bake it faster at a higher temperature of 150 °C

7. Marinate strawberries with white balsamic vinegar and powdered sugar and serve with the cooled cake

More recipes with mycusini topping and current news can be found here.

I hope you enjoy baking

The mycusini team