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This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped rhubarb and a creamy almond custard. Serve the cake with whipped cream or vanilla ice cream.

By vewohl

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Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
additional:
1 hr
total:
2 hrs 45 mins
Servings:
12
Yield:
1 9-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Topping:
Base:
Almond Custard:

Directions

Instructions Checklist
  • Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.

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  • Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.

  • Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.

  • Drain rhubarb topping and evenly scatter over the base.

  • Bake in the preheated oven for 45 minutes.

  • Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.

  • Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.

  • Remove from the oven and let cool in the pan before slicing.

Cook's Notes:

You can use 1 teaspoon of vanilla extract instead of vanilla sugar in the almond custard.

If you can't find creme fraiche, sour cream or Greek yogurt make good substitutes.

Nutrition Facts

404 calories; protein 7.1g; carbohydrates 51.9g; fat 20g; cholesterol 88.1mg; sodium 155.4mg. Full Nutrition
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