Brita cake Ingredients:

125 g butter

1 dl sugar

2 egg yolks

1.5 dl wheat flour

2 tsp baking powder

1 dl milk

Marengue:

2 egg whites

1.5 dl sugar

1 dl almond flakes Rhubarb filling

5 dl peeled, chopped rhubarb

1 dl sugar

dash of water

2 dl whipping cream Directions:

Cake:

1. Whip butter and sugar into a white foam. Add egg yolks one by one. Mix in dry ingredients and milk gradually, alternating each.

2. Spread the dough on a 25 x 30-cm (10 x 12-inch) baking sheet covered with parchment paper.

3. Bake at 180 degrees Celsius (355 Fahrenheit) on the middle rack of the oven for 10-15 minutes until cooked. Remove from oven and allow to cool.

4. Whip egg whites into a firm foam. Add in sugar gradually in three batches. Mix until the foam is so thick that it does not fall out of the bowl. Spread the meringue evenly on the cooled off cake. Sprinkle with almond flakes. Place back in the oven’s middle rack for another 10-15 minutes until crispy brown. Remove from oven and allow to cool.

Rhubarb compote:

1. Cook the rhubarb on the stove with sugar for 5-8 minutes. Pour out liquid and use as juice, etc. Allow rhubarb compote to cool.

Cake Filling:

Prepare the cake right before serving

1. Mix 2dl whipped cream with 2 tablespoons of sugar until it forms a firm foam.

2. Combine rhubarb jam with the whipped cream.

3. Cut the cake horizontally into two even layers.

4. Gently remove the top layer and cover with filling. Place second layer on top of it. Brita cake with strawberries or other berries or fruits:

Rhubarb can be replaced with berries or fruit (strawberries, raspberries, black currants, apples, plums, peaches, etc.) according to what is locally or seasonally available.

Note:

This cake cannot be made in advance or frozen.