Rhubarb Cake with Meringue Towers

A great cake recipe for any occasion:

Quickly knead a shortbread dough from flour, butter, brown sugar and egg. Rest in the refrigerator for one hour. Now roll out and line a buttered cake springform pan of 24 cm ø with it. Raise the rim 4 cm.

Roast the coconut in a frying pan until light yellow and sprinkle over the base. For the topping, remove the peel from the rhubarb, cut into 3 cm long pieces and steam with sugar and water for about 4 minutes until al dente. When cool, drain in a sieve and spread evenly on the cake base.

For the glaze, mix egg yolks with sugar until creamy, add semolina, cinnamon and sour cream. Whip the egg whites to stiff peaks, stir in and spread evenly over the rhubarb. Bake in a heated oven at 200 °C for about 40 minutes.

For the meringue cups: Whip the egg whites to very stiff peaks. gradually add the powdered sugar, hazelnuts and cloves, beating continuously. With the meringue mixture, pipe small meringue dots from the smooth nozzle of the piping bag after 30 min. baking time, until the surface is completely covered. Bake for another 10 minutes in the oven.

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