Strawberry-rhubarb cake

Name: Strawberry-rhubarb cake
Yield: 10
Ingredients: 0.5 dl Water; 1 Eggs; 1 tsp Baking soda; 100 g Sugar; 125 g Margarine (dairy and soyafri); 150 g Icing sugar; 175 g Desiccated coconut; 250 g Strawberries, sliced; 3 Stiftpiskede egg whites; 5 Washed, sliced rhubarb stalks, steamed until tender in the oven and sprinkled with icing sugar (50 g); 500 g Coarsely grated marzipan; 75 g Wheat flour

Cakes in form

Cook time: 0 min.
Servings: 10

Ingredients for Strawberry-rhubarb cake

0.5	dl	Water
1		Eggs
1	tsp	Baking soda
100	g	Sugar
125	g	Margarine (dairy and soyafri)
150	g	Icing sugar
175	g	Desiccated coconut
250	g	Strawberries, sliced
3		Stiftpiskede egg whites
5		Washed, sliced rhubarb stalks, steamed until tender in the oven and sprinkled with icing sugar (50 g)
500	g	Coarsely grated marzipan
75	g	Wheat flour

Instructions for Strawberry-rhubarb cake

To prepare the Strawberry-rhubarb cake recipe, please follow these instructions:

Mix marcipan, sugar and egg in a bowl.

Give water and margarine a boil. Move the pot from the heat, let the margarine melt and whip this mixture into the marcipan mass.
Turn the flour, mixed with baking soda, in and spread the dough into a greased spring form.

Bake in the oven at 175 degrees C. alm. Oven for 30 minutes.

While baked baked, mix steamed rhubarb with the strawberries. When the bottom is baked, the composite is distributed over it. Mix the pinch whites with flour and coconut flour and spread over the compote.

Bake the cake at 180 degrees C. Alm. Oven for approx. 25 minutes until the marlin is golden and stiffened.

Strawberry-rhubarb cake

Ingredients for Strawberry-rhubarb cake

Instructions for Strawberry-rhubarb cake

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