Homestyle Rhubarb Cake
Sponge, Rhubarb filling, Meringue layer and Meringue topping — a Zeelandia recipe in 4 components. Uses Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- low
- baking time (sponge)
- 20 min
- baking temperature (sponge)
- 180 °C
- whipping speed (meringue layer)
- high
- baking temperature (meringue layer)
- 180 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Ciasto Domowe E Limited (home-style cake mix) | 600 g |
| Eggs | 300 g |
| Oil | 300 g |
| Rhubarb | 200 g |
Rhubarb filling
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 700 g |
| Rhubarb | 650 g |
| Water | 50 g |
| NH pectin | 15 g |
| Sugar | 40 g |
Meringue layer
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 200 g |
| Sugar | 200 g |
| Water | 200 g |
Meringue topping
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 20 g |
| Sugar | 20 g |
| Water | 20 g |
Method
- Sponge
Mix all ingredients together for 4 minutes on low speed using a flat beater. Spread onto two sheets 20x60, and spread the rhubarb over one of them. Bake the sheets for about 20 minutes at about 180 °C. Cool them, and freeze the sheet with the rhubarb.
- Rhubarb filling
Mix the pectin with the sugar. Bring the remaining ingredients to the boil, add the pectin and blend everything. Spread onto the frozen sheet, cover with the second sheet and chill.
- Meringue layer
Whip Bianca Meringue (200 g) with sugar (200 g) and water (200 g) on high speed. Spread decoratively on a 20x60 tray and bake at 180 °C until straw-coloured, then cool.
- Meringue topping
Whip the remaining ingredients and spread on the assembled cake. Stick the cooled meringue sheet on top.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.