A cake recipe for all foodies:
Clean rhubarb , rinse and cut into pieces 3cm long. Steep with sugar (1) for 1 hour.
Knead the flour, sugar (2), butter, egg yolks, salt and lemon zest into a short pastry.
Wrap the dough in foil and leave to cool for 30 minutes.
Grease the cake tin and sprinkle with breadcrumbs. Roll out dough, line tart springform pan with it. Prick bottom with fork.
Drain rhubarb.
Preheat oven to 200 degrees.
Sprinkle remaining breadcrumbs and half of the almond kernels on the base, spread rhubarb evenly on top. Mix sugar (3) and cinnamon, sprinkle on top.
Pre-bake for 35 minutes.
Reduce heat to 150 °C.
Whip egg whites, sugar (4), juice of one lemon until stiff. Fold in remaining almond kernels. Spread the mixture over the pre-baked cake, bake for another 30 min. at 150 °C.
(Original text adapted)
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