Almond cake with rhubarb and cream

A delightful almond cake with tangy rhubarb, covered with meringue.

Ingredients

  • 200 g sweet almonds
  • 10 g bitter almonds
  • 200 g granulated sugar
  • 4 egg whites
  • 4-5 rhubarb stalks
  • 2 tbsp wheat flour

Instructions

  1. Blanch and peel the almonds, then finely grind them in a grinder.
  2. Whip the egg whites and sugar into stiff peaks.
  3. Mix the almonds with 2/3 of the whipped egg whites and the wheat flour.
  4. Spread the mixture in a greased pan and bake at 175 degrees Celsius for about 15 minutes (or until the base is firm).
  5. Peel the rhubarb and cut it into 1 cm thick pieces.
  6. Simmer the rhubarb lightly with sugar.
  7. Pour the rhubarb over the pre-baked almond meringue and spread the remaining egg white on top.
  8. Bake in an oven at 200 degrees Celsius for about 15 minutes.
  9. Enjoy with a dollop of whipped cream or vanilla sauce.
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