Baking sometimes means that you don’t always see from the start how your result turns out. You need to cut the cake or pie or whatever you’ve made to see if it’s actually cooked from the inside. Sometimes you even need to patient and wait a whole day for the result to cool down until you are allowed to cut it which can sometimes save whatever you made. I’m not a very patient person so I have no idea whose idea it was to make a cake with a meringue cover. I hated meringue when I was little, and I only remember rock solid sweet and otherweise tasteless meringues that you could buy. Do you remember those? Horrible!
So it comes with no surprise that I also didn’t like cakes with a meringue cover. It may have something to do with the fruit that was usually used for these cakes. Way too sour for my taste and cakes without any chocolate simply weren’t considered cakes. While writing this I really wonder why I had to bake a cake like this today.
Maybe it is my wise age, being in my early thirties I may be more tolerant now than in my twenties. Desserts and cakes are ok without chocolate and I actually like them. On the contrary, sometimes I even mix something fruity with my dessert so it’s not too heavy.
Today, I’m making a cake that contains everything what I love about cakes. Aside from chocolate but you can actually add chocolate if you like.
A moist base, creamy cheesecake mix, fruity rhubarb and covered with a crunchy almond streusel layer. On top of all this heavenly mix, we will add a meringue cover that doesn’t only look beautiful but adds another level of sweetness to this beauty.
I’m in love. It looks pretty from the outside but you need to give it time to cool down. As you can see from this picture, the cake doesn’t have an outer crust. There’s a layer of cake at the bottom followed by the cheesecake mix immediately. Which means, that, if you loosen your baking dish to early, your cake may break. So, wait two to three hours for everything to set and cool down. It would be a shame if the cake breaks just because we lack patience.
As you can see from the photo above, I’d even suggest leaving the cake in the fridge over night so everything really can settle. Apart from that, the cake is a perfect combination of sweet, tart, fruity, creamy and crunchy. You will not regret baking this cake, I can promise you that much!
Rhubarb Cheesecake Streusel with Meringue Cover
Ingredients (for 20cm baking dish)
For the cake base:
1 packet vanilla sugar
1 tsp baking soda
1 tbsp milk
For the filling:
175g cream cheese
100g sour cream
For the streusel:
75g brown sugar
For the meringue cover:
2 egg whites
For the cake base, mix butter, sugar and vanilla sugar. Add eggs and continue stirring. In the end, add flour, baking soda and a bit of milk. Line baking dish with baking paper and distribute batter evenly into the baking dish.
Pre-heat oven to 180°C fan-forced.
For the filling, mix quark, cream cheese, sour cream, sugar and egg until smooth. Cut rhubarb in pieces and add to the cheesecake mix. Evenly distribute everything on the cake base.
For the streusel, combine all ingredients and sprinkle on top of the cheesecake mix.
Bake for 60 minutes in the pre-heated oven.
For the meringue cover, whisk egg whites until stiff. Add sugar slowly and continue whisking until the mix is shiny.
After 60 minutes in the oven, reduce heat to 120°C and take out the cake. Spread meringue mix evenly on the streuselcover of the cake and continue baking for another 20 minutes in the oven.
Let cool down and rest over night in the fridge.
Enjoy this lovely cake!
Lots of love,