{"id":6282,"date":"2015-04-13T19:13:31","date_gmt":"2015-04-13T17:13:31","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=6282"},"modified":"2015-04-13T19:13:31","modified_gmt":"2015-04-13T17:13:31","slug":"der-erste-rhabarberkuchen","status":"publish","type":"post","link":"https:\/\/www.bastelesel.de\/en\/der-erste-rhabarberkuchen\/","title":{"rendered":"The first rhubarb cake this year"},"content":{"rendered":"

\"Rhabarberbaiser4\"<\/a><\/p>\n

Back again – these lovely sour rhubarb leaf stalks! And as they just took me by surprise at the grocery’s last saturday I had to find a quick and easy recipe. A simple sponge cake refined with a meringue top.<\/p>\n

For the sponge cake
\n<\/strong><\/p>\n

250 g rhubarb
\n175 g butter
\n1 dash of salt
\n1 bag vanilla sugar
\n230 g caster sugar
\n4 eggs
\n350 g flour
\n1 bag of baking powder
\n5 tbsp milk
\nwhite chocolate (chopped) if required<\/p>\n

Preparations:<\/strong><\/p>\n

Preheat oven at 200\u00b0C and grease spring form cake tin.
\nWash and slice rhubarb.
\nGive butter, salt, vanilla sugar and 150g<\/strong> of caster sugar in a large bowl and mix with the whisk of your kitchen machine. Seperate 2 eggs. Stir 2 eggs and 2 egg yolks into butter cream successively. Mix flour and baking power (except 1 tbsp) and incorporate together with milk.
\nTurn rhubarb slices in remaining flour and fold into cake if liked together with chocolate. Pour into cake tin and bake for 30-35 minutes in the middel of the oven.
\nIn the meantime whisk the egg whites until stiff peaks form. Add 80g of sugar a tablespoon at a time until the mix is glossy.
\nSpoon the meringue into an icing bag.* Remove your cake from oven 5 minutes before the end of cooking time and pipe meringue gridwise on top. Bake further 5-10 minutes at 160\u00b0C until lightly brown. Remove from oven to cool on a baking rack.
\n*If no icing bag available you can spoon the meringue on top of your cake and simply press light deeps with the back of your spoon.<\/p>\n

\"Rhabarberbaiser1\"<\/a>\"Rhabarberbaiser2\"<\/a>\"Rhabarberbaiser3\"<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Back again – these lovely sour rhubarb leaf stalks! And as they just took me by surprise at the grocery’s last saturday I had to find a quick and easy recipe. A simple sponge cake refined with a meringue top. For the sponge cake 250 g rhubarb 175 g butter 1 dash of salt 1 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[25],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts\/6282"}],"collection":[{"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/comments?post=6282"}],"version-history":[{"count":7,"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts\/6282\/revisions"}],"predecessor-version":[{"id":6295,"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts\/6282\/revisions\/6295"}],"wp:attachment":[{"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/media?parent=6282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/categories?post=6282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/tags?post=6282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}