Sunday, May 29, 2011

I like it, I like it not, I like it, I like it not....

K. said "Tastes good to me!"
I said "Uuhhhhh the rhubarb is super sour! Less would be better"
M. said "Nooo! More would be even better!"
Well, I guess it's up to you to bake this cake and see what you think! In any case, we all had a lovely time, somewhere in the countryside around Berlin, sitting, chatting, eating cake and enjoying each others company underneath the old apple trees of a friend's garden!






copyright of all photos j. 


Marzipan- rhubarb cake 

500 gr of rhubarb
125 gr of butter
100 gr of frozen marzipan
115 gr of sugar
1 sachet of vanilla sugar
zests of one organic lemon
3 eggs
200 gr of flour
3 spoons of baking powder

Place the marzipan in the freezer. Take out the eggs and the butter, you want them to have room temperature. Once the butter is soft, grate the frozen marzipan (that's why advice you to put it in the freezer, it grates so much easier that way). Preheat the oven at 160 °C. Cut the rhubarb into 2 cm long sticks, it is not necessary to peel the rhubarb first. Now, add the sugar and the vanilla sugar to the butter-marzipan mix. Then, add one egg after the other. Finally, add the lemon zests, the flour and the baking powder. Smear the dough into a baking pan (26 cm diameter), then stick the rhubarb pieces into the dough, but don't stink them in too deep, because the dough will rise around them. Bake for about 40-45 minutes and decorate with confectioner's sugar!

1 comment:

  1. Wo hatte sich denn der Puderzucker versteckt? ;P

    ReplyDelete