Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Place the butter in a bowl, whisk in the sugar, salt and cardamom. Whisk in the eggs one at a time, continue to beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix the flour, almonds and baking powder, mix in alternately with the rhubarb and strawberries, transfer to the prepared tin.
Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.
Mix the rhubarb and water in a pan, cover and simmer for approx. 5 mins. until soft. Remove the pan from the heat, cover and allow to infuse for approx. 15 mins. Pour the liquid through a sieve and into a small bowl (approx. 2 tbsp). Add the icing sugar, mix to form a thick icing. Spread the icing over the cake, leave to dry.
|Tip:||Use raspberries instead of rhubarb.|
|Shelf life:||Wrap in cling film and keep for approx. 3 days.|
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