Rhubarb cake filled with raspberries

Mmmmmmmm! This is a recipe you don’t want to miss out on! Now is the time to use those frozen rhubarbs you've kept in the freezer since this summer. Ad some raspberries and cardamom and you got yourself the best cake to keep you warm this fall.

This cake was a success at Hjort-Olars this summer. Everyday I prepared two trays of these - whipped Italian merengue and decorated with fresh raspberries and lemon leafs. And at the end of each day they'd all be sold out. I understand it though - serve a slice of this with vanilla sauce and you’re all set. The perfect fika.

But this cake isn’t only for summer. Nej, nej. It works perfectly to bake in the fall. The spices in it makes it the perfect cake to serve all fall long.

Recipe:

6 eggs

500 gram caster sugar

250 g melted butter

600 gram flour

1 tbs cardamom

1 tbs baking powder

1 tbs vanilla extract

How to: Rhubarb cake

1. Preheat your oven to 200 degrees Celsius

2. Melt the butter and set aside to cool.

3. Whisk eggs, vanilla extract and sugar until pale and fluffy in a clean bowl.

4. Sieve flour, baking powder and salt into the egg mixture.

5. Pour in the cooled butter and combine everything to a smooth batter.

6. Pour the batter into a 40 x 30 cm tin and place chopped bits of rhubarb bard and whole raspberries all over.

7. Bake in the oven for 30 minutes and let it cool completely before adding the Italian merengue.

Recipe:

200 g caster sugar

100 ml water

90 gram egg whites

How to: Italian merengue

1. Combine the water and sugar in a pan and cook to 120 degrees Celsius.

2. When the sugar syrup has reached 110 degrees start whipping the egg whites in a free standing mixer.

3. At 120 degrees take the sugar syrup off the stove and pour it into the egg whites. Keep whisking until stiff peak.

4. Place in a piping bag with a Saint Honore tip and pipe onto the cake.

Enjoy!