Description
This name was born after the making of this truly wonderful rhubarb pie. Like many of us, I underestimated these wonderful, vitamin-rich stems. The taste of this dessert on a crumbly shortcrust pastry, with a delicate cloud of protein-revenio toppings, complemented by the crunchy Golden almonds, captivated me forever! And I invite all of you to enjoy this aromatic and luscious pastries!
Ingredients
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Corn starch
60 g
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Almonds
50 g
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Chicken egg
4 piece
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Butter
250 g
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Sugar
250 g
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Flour
400 g
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Rhubarb
1 kg
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Salt
-
Leavening agent
1 tsp
Cooking
As usual, let's start with the products.
Split eggs on whites and yolks. Updated: to cool.
Flour screened with baking powder. To the flour add 125 gr. sugar, CL. butter (margarine), 4 yolks, a little salt. I used to whip the egg yolks with the sugar, the flour to cut with a butter knife - in this recipe it doesn't matter, I combined all the ingredients together.
Knead the dough until smooth. At first the dough will crumble, but then everything is firmly connected. Get this "the gingerbread man". Wrap it in clingfilm and put into the fridge for 30 minutes.
The rhubarb clean, wash, dry. Who never faced him, happy to show closer.
The stems in half lengthwise and cut into small pieces.
Form 28*28 (I had the pan 26*30) lubricating oil and sprinkle with breadcrumbs.
Chilled roll out the dough according to the size of the form plus a margin of 4 cm on the sides. Shortcrust pastry doesn't love a good roll out, I roll to the approximate size of a shape was moved on a baking sheet, and then hands distributed over the entire surface, making bumpers. Now take a fork and make frequent nakoly.
Whisk the whites to a froth, add the sugar and whisk until peaks.
The pieces of rhubarb joined with 60 Gy. corn starch, mix thoroughly. Enter whipped whites and again carefully mix so all the pieces of the rhubarb were shrouded in protein mass.
Revengeful distributed ground test, level, top sprinkle with 50 gr. almonds. So. Oven preheated to 175°. Send the cake in the oven (middle level) for 70 minutes. 10 minutes before the end cover the top with baking paper - I covered 20 minutes.
That's all! Our fragrant, delicate cake is ready!
Leave to cool in pan on wire rack. Then gently with a knife go along the boards, they are well away from the shape, and cut into squares, rhombuses, etc. figures.
And here is the piece!
I hope that this dessert will not leave anyone indifferent and rhubarb will forever be your favorite baked goods! Bon appetit!!!
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