Bake creamy rubble cake: the simple recipe with a wow effect
Created: 06/17/2022, 08:37
By: Anne Tessin
Rubble cake is also called Hannchen-Jensen-Torte and that already gives away its origin.
© S. Ziese/Imago
There are cakes that are actually too good to be true.
Rubble cake, for example, because it combines cream, fruit and meringue into a heavenly delicacy.
Cream cake, that sounds powerful and somehow like a coffee party.
So if you steer clear of cream cakes, you're missing out on the best:
rubble
cake .
The fluffy dream is also called
Hannchen Jensen cake
and is served with various fruits in cream.
Depending on the season, this cake always tastes new.
Why actually rubble cake and who is Hannchen Jensen?
Scrambled dough with a meringue
that is covered in an airy, fruity layer of cream, that's rubble cake.
Because the meringue layer on top of the batter, along with the browned almonds, looks like a thrown-up debris field, the cake is so named.
Regionally, the cake enjoyment is also referred to as
Hannchen-Jensen cake
.
This is because the original recipe is said to have come from North Friesland, where it was served by a hostel mother named Hannchen Jensen, as a contemporary witness reports.
The original recipe was made with canned tangerines, but there are tons of variations now.
Rubble Cake: You need these ingredients for the recipe
For the batter
125 g butter, room temperature
125 grams of sugar
4 egg yolks
125 grams of flour
0.5 pack of baking powder
1 pinch of salt
For the meringue
4 egg whites
1 pinch of sea salt
100 grams of sugar
2 packets of vanilla sugar
100 g flaked almonds
For the filling
500 g fruit (fresh, frozen or from the jar, e.g. gooseberries, strawberries - thanks to this tip they won't go moldy anymore, currants, tangerines or cherries...)
500 g cream (at least 32% fat content)
Also:
powdered sugar for dusting
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How to bake the rubble cake aka Hannchen Jensen cake
Preheat your oven to 180 degrees top/bottom heat and thoroughly grease and flour two springform pans (26 cm) of the same size.
For the batter, beat the butter with the sugar until fluffy.
This is best done with a hand mixer.
Then gradually stir in the egg yolks.
Mix the flour, salt and baking powder together and quickly and lightly fold into the butter-sugar-egg mixture.
Divide the batter evenly between the two springform pans.
Now beat the egg whites with a pinch of salt until stiff, then slowly add the sugar and continue beating until you can no longer hear the sugar crunch.
Then distribute the meringue evenly between the two springform pans and form small waves in the meringue with a spoon.
Now sprinkle the flaked almonds in both molds and bake the bases in the preheated oven for about 30 minutes until golden brown.
While the bases are cooling, whip the cream until stiff (you can use whipped cream stiffener if you like) and gently fold in the fruit.
Cut larger pieces into small pieces first.
Then spread the fruit cream on one of the bases and lay the other loosely on top and the rubble cake is ready, which would have made Hannchen Jensen proud.
Refrigerate the trumpet cake and sprinkle
with powdered sugar before serving
.
The cake is a bit difficult to cut.
Tip:
If you want to make this easier, you can cut the "lid" into 12 parts beforehand and then place them on the cream.
(ante)
.
