Ingredients |
|
| 300 – 350 g | Rhubarb |
| 150 g | Marzipan |
| 250 g | Soft butter |
| 200 g | Erythritol+Stevia |
| 8 g | Vanilla Sweet |
| 250 g | Spelt flour |
| 100 g | White Organic Almond Flour |
| 1 pack | Baking powder |
| 5 | Eggs (separated) |
| 125 – 150 ml | Milk |
| 2 tablespoon | Erythritol+Stevia Powder |
| Erythritol+Stevia Powder for topping | |
How it's done:
Mix Erythritol+Stevia and Vanilla Sweet with the soft butter and add the egg yolks even. add the flour, the baking powder and the milk one after another. Wash and peel the rhubarb and cut it into fingerthick pieces. Following dredge the pieces in some flour and 2 EL Erythritol+Stevia Powder. Cut the marzipan into small cubes and put them with the rhubarb into the dough. Beat the egg white with a pinch of Himalayan Salt until stuff and fold in the dough.
Put the dough into a tarte baking tin (or on a baking tray prpared with baking paper) and bake at 180°C approx. 20 – 30 min. The cake is ready after xa positive stick sample.
Hint: Sift some Erythritol+Stevia Powder over the top of the cake and serve with some hand made rhubarb jam.