Servings:
6
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 500 g of rhubarb
- - 100 g of amaretti
- - 3 tablespoons sugar
- - 3 tablespoons powdered sugar
- - 1 tsp vanilla sugar
- - 1 egg
- - 1 egg white
- - 125 g of quarks
INSTRUCTIONS
- Peel the rhubarb, wash and cut into chunks
- Put half the biscuits in a clean cloth and crush with a meat to mash into crumbs. Divide the remaining biscuits in integer halves.
- Place the rhubarb in a flat pan and sprinkle with the granulated sugar
- Separate the egg white from the yolk. Beat it with icing sugar, vanilla sugar and two tablespoons of water until frothy. Add the soft cheese and stir.
- Whip, steady, and incorporate the egg whites gently into the mixture from the bottom up
- Sprinkle the crushed biscuits on the rhubarb, then arrange over the prepared cream
- Bake at 200 ° C, for 20 minutes. Place, pressing lightly with your fingers the biscuits halves put aside. Serve the cake warm.
