|Rhubarb-hazelnut meringue cake|
The Berry Lovely recipe is for a 26-cm cake, which would be serious overkill for two people, even if I had a cake tin big enough! Luckily, the Young Man owed me one and agreed to scale it down to fit our equipment. With his graphic calculator. Knew it would come in handy someday : )
The cake was everything I hoped it would be: tart, but sweet and fabulously nutty--it even stood up to being prized out of a regular cake tin after I failed to heed the instructions about using a springform tin! The only teensy little problem is that it really doesn't keep well. Next time, I'll have enough friends over to make sure there are no leftovers.
Rhubarb-hazelnut meringue cake
Makes one 19 cm cake
For the cake layer
96 g butter
60 g castor sugar
2.5 egg yolks
1/4 tsp vanilla extract
120 g flour
1.5 tsp baking powder
90 ml milk
For the meringue layer
2.5 egg whites
160 g castor sugar
50 g ground hazelnut
300 g rhubarb
2 tbsp hazelnut slices
1 Preheat the oven to 180° C. Line a 19-cm springform cake tin with grease-proof paper.
2 In a bowl beat the butter and sugar until creamy. Add the egg yolks, one at a time, and mix until incorporated. Add the vanilla extract. In a separate bowl, mix together the flour and baking powder, and add to the mixture, alternating with the milk.
3 Pour the mixture into the prepared springform tin and bake for about 20-25 min. Take out of the oven and let cool slightly. Lower the oven temperature to 160°C.
4 Clean the rhubarb and cut into small pieces. Beat the egg whites until soft peaks form, then gradually add the castor sugar and beat until stiff. Fold in the ground hazelnuts and the rhubarb pieces. Spread the meringue on the cake base and sprinkle with the sliced hazelnuts.
5 Put the cake back in the oven and bake for another 35-40 min. Cool the cake on a wire rack before removing it from the tin.