May 02, 2009

Rhubarb Meringue Sheet Cake

Rhubarb Meringue Sheet Cake

preheat the oven 400°F/200°C and line a baking cheet with parchment paper

200g/ 1 cup Quark (pressed cottage cheese or ricotta)
400g/ 4 cups flour
1 egg
6 tbsp vegetable oil
100g/ 1/2 cup granulated sugar
6 tbsp milk
4 tbsp vanilla sugar
1 dash salt
3 tbsp baking powder

mix all ingredients together and knewd very well. rol out on baking sheet.

Chop 3 rhubarb stalks finely and throw on dough and drizzle wiht a bit of sugar.

Bake 30 min. In the meantime beat 4 egg whites with a 1 cup of sugar and 1 tsp cream of tartar. (You could fold in a bit of almond slivers if you like) take out the cake and spread the merigue on top and back for another 12 min.

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