Description
Held at the cottage weekend, I brought another bunch of rhubarb! Climb on cookery books, and here's the cake recipe. Will the rhubarb - a must try! Very gentle smetana the filling is very juicy and with a pleasant acidity.
Ingredients
-
Almonds
80 g
-
Rhubarb
500 g
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Leavening agent
1 tsp
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Chicken egg
3 piece
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Butter
100 g
-
Flour
250 g
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Sugar
280 g
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Vanilla sugar
30 g
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Sour cream
200 g
Cooking
Rhubarb stalks need to be cleaned (to remove the upper coarse fiber) and rinse. Dry on a towel.
Slice the rhubarb pieces and pour it with sugar. Below we give the juice.
In a bowl, RUB the butter (at room temperature) with sugar and vanilla sugar.
Add the eggs and whisk until the sugar grains to dissolve.
Stir in the flour mixture with the baking powder and knead the dough.
The dough should be soft and slightly sticky
Prepare the form, lubricate it with oil and sprinkle with flour. Shift it slightly the rolled out dough (will help to shift the rolling pin) and adjust the fingers already in shape to more evenly close to the bottom of the form test.
On top of the dough lay out the rhubarb and pour all the juice. Put in the oven 180-190 degrees for 35 minutes.
While the pie is baking make filling. In a glass with a mixer beat the eggs with the vanilla sugar until pinoty. The eggs increase in volume 3 times.
Add sour cream and again whisk (slightly below all mixed up) and add the almonds, chopped, but not dust!
When the time pie (25 minutes) in the oven end - remove and pour over top of filling. And back in the oven for another 10-15 minutes at the same temperature.
Remove from the oven. Place on a large plate and cool slightly. Sprinkle with powder.
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