Rhubarb Sheet Cake

A cake recipe for all foodies:

1. for the dough, roast the almond kernels in a frying pan without fat, turning until golden brown. Sift the flour into a large enough bowl, add the crumbled yeast, lukewarm milk, egg yolks, softened fat, sugar, 1 pinch of salt and toasted almond kernels. Knead all ingredients together with the dough hooks of the mixer or in a food processor until smooth. Cover and let rise in a warm place until doubled in volume.

Clean and rinse the rhubarb. Cut diagonally into 2 cm wide pieces and mix with the strawberry jam. Form the almond macaroons in a freezer bag and crush them finely with a cake roller.

Knead the dough well again. Grease the baking tray. Roll out 34 of the dough evenly on the tray. Sprinkle with the cookie crumbs, spread rhubarb pieces evenly on top. Roll out remaining dough to entire sheet length and half sheet width. Run a lattice cutter over the dough, place on top of the rhubarb and pull apart to the width of the sheet. Or roll out the dough thinly, cut into delicate strips and place as a lattice on top of the cake. Let rise again for 15 minutes.

Bake in the hot oven at 180 degrees (gas 2-3, convection oven 160 degrees) on the lowest shelf for 35-40 minutes. Stir jam and liqueur, make 1 minute, glaze the hot cake with it, cool. Dust with powdered sugar.

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