A simple but delicious cake recipe:
(*) Cake springform pan 26 cm ø.
Cut the rhubarb into pieces. Put it in a pan with the vanilla pod, the water and the preserving sugar and bring to the boil while stirring. Then add the banana cut into wheels and make the whole thing bubbling four minutes. Remove from heat and cool.
In the meantime, cook the batter: Beat sugar, butter, lemon zest and ~juice and vanilla sugar until fluffy. Mix almond kernels and flour and add. Knead everything quickly into a dough and chill for thirty min before using.
Butter and lightly flour the bottom of the cake springform pan. Place half of the dough in the mold and roll out under plastic wrap to a thickness of just under 1 cm. Place the edge of the mold, which has also been buttered, on top. Form half of the remaining dough into a long roll, place it as a rim, press it firmly with a fork and at the same time pull it up a good inch and a half. Pour in the rhubarb jam. Roll out the rest of the dough to a thickness of half a cm and cut it into long strips, lay them like a grid over the rhubarb filling.
Stir the egg yolk and cream and brush the pastry lattice and the edge of the cake with it.
Bake the cake in the oven heated to 200 degrees on the second rack from the bottom for forty-five minutes. Cool.
The small cake: Divide ingredients in half and use a cake springform pan about 16cm in diameter. The baking