Rhubarb Meringue Cake

Pre-heat the oven to 175 °C.

Melt the butter in a saucepan and let brown. Remove from the heat and cool.

Beat the eggs and sugar until light and foamy. In a separate bowl, mix together the flour and baking powder. With a rubber scrapper, fold half into the eggs. Fold in the browned butter and the rest of the flour mixture. Stir in the lemon zest.

Place parchment paper between the bottom of a springform pan (18 cm) and its ring and grease well with butter. Pour the batter into the pan and bake on the lower rack for about 35 minutes. Take the cake out of the oven and let cool a bit in the pan, then turn out onto a rack to cool.

In the meantime, make the rhubarb ginger jam. Peel the rhubarb and cut into chunks, then place in a saucepan with the jam sugar and lemon juice. Boil for 5 to 10 minutes until the rhubarb is soft. Lastly, add the grated ginger. Transfer the jam to a clean dish and let cool in the refrigerator.

For the rest of the filling, whip the cream until stiff, then stir in the quark and the icing sugar.

After cooled, cut the cake into thirds. Place the bottom on a cake stand and moisten with half of the soft drink, spread on half of the jam and half of the cream mixture. Place the second layer on top and repeat. Then top with the last layer.

For the frosting, place the sugar and water in a saucepan and, using a thermometer, heat up to 120 °C. A bit before it comes to temperature, begin whipping the egg whites until foamy. Pour the syrup in a thin stream into the egg whites. Continue beating until the meringue is thick and shiny, and thoroughly cooled.

Spread the meringue all over the cake and brown with a torch.