Marzipan Rhubarb Cake

A simple but delicious cake recipe:

First mix the egg yolks with the sugar, add the fat, baking powder, flour and milk and mix until it is a firm creamy mixture. Spread the batter evenly on the bottom of a greased cake springform pan.

Mix egg whites with sugar until completely firm. (There should be no fat or residual egg yolk in the egg whites, then the snow will be just as firm). Spread the snow evenly over the base. Sprinkle with slivered almonds. Bake at 180 degrees in the oven

Bake for 25 minutes (convection oven) until the snow has become a firm meringue. The meringue base must be left to cool for about an hour. (Do not put it in the refrigerator, as it will become soft there.) Filling Form the cold rhubarb compote evenly on the cooled meringue base and top with two-thirds of the whipped cream. Smooth the surface.

Topping Roll out the marzipan on a piece of parchment paper. To prevent the mixture from sticking, sprinkle the parchment paper with baking powder beforehand and the pasta walker with powdered sugar. Cover the cake with the rolled out round marzipan.

Brush the edge of the cake with the rest of the whipped cream and use a cream pastry bag to pipe small dollops of cream onto the outer edge of the cake lid. Form small compote blobs at even intervals on the edge of the cake, for the sake of appearance. Finally, sprinkle the outer edge with roasted cornflakes.

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