Rhubarb Cake with Marzipan Icing


Rating: 3.33 / 5.00 (6 Votes)


Total time: 1 hour

For the dough:









For the topping:





For the marzipan glaze:







Instructions:

For the dough, knead all ingredients together quickly. Wrap the dough ball in plastic wrap and refrigerate for about 1 hour.

Grease a baking tray (with raised edge). Preheat the oven to 180 °C convection oven.

Roll out the dough on a floured work surface and place it as a base on the prepared baking tray. Prick several times with a fork and pre-bake in the hot oven for 12-15 minutes.

In the meantime, for the topping, peel the rhubarb and cut into 2 cm long pieces. Sprinkle the breadcrumbs on the pre-baked cake base, spread the rhubarb pieces evenly on top and sprinkle with sugar.

For the marzipan glaze, whip the marzipan with egg yolks and sugar until creamy. Fold in the custard powder and whipped cream alternately. Empty the mixture over the finished cake base.

Bake the cake for 30-35 minutes, if necessary cover with aluminum foil.

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