Description
Delicious, bright, juicy rhubarb and red currants. Delicate batter with a crispy sugar crust. Prerog with a pleasant acidity from the rhubarb and red currant, sweet enough, if you are going to fill the cake with the sugar glaze, the amount of sugar in the dough can be reduced.
Ingredients
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Chicken egg
3 piece
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Butter
50 g
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Vanilla sugar
1 pack
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Leavening agent
1 pack
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Cheese
250 g
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Sugar
150 g
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Flour
240 g
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Liqueur
1 Tbsp
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Salt
-
Rhubarb
300 g
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Red currants
150 g
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Corn starch
1 tsp
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Brown sugar
2 Tbsp
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Sugar
3 Tbsp
Cooking
In the bowl beat with a mixer eggs with sugar and vanilla sugar in the lush foam.
Add the soft cheese, and pour liquor, soft butter and whisk.
Flour mixed with baking powder, salt, and proseat in a bowl and carefully peremeshayte silicone spatula. Enter the flour parts, you might need it less.
Clean the rhubarb, remove the rough parts, cut into small slices, sprinkle them with sugar and leave (I left overnight), leaving the excess juice. Juice used for compote.
Red currants washed, spread on paper towel to dry, remove the sprigs (very handy with a fork).
Split mold (size 24х24см) to lay baking paper, grease the bottom and sides with oil, spread the dough in shape, smooth.
The dough rhubarb (interspersed with starch), you can gently push. Put the red currants or other berries.
Bake pie in preheated oven 180-200C for 50 minutes (watch your oven). 10 minutes before finishing baking, cake liberally sprinkle with brown sugar.
And bake until cooked, to dry kindling.
Pristavki cake to release from the mold and cool completely.
If you want sprinkle with powdered sugar, you need to do this when the cake is still warm. The cooled cake can pour glaze (100 g icing sugar + about 2 tbsp of water you want to pour slowly, the mixture should be liquid and viscous).
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