Description
A friend shared with me a harvest of rhubarb. I decided to turn the banal suburban pie in a delicate light cake. Come on, have a treat!
Ingredients
-
Chicken egg
4 piece
-
Brown sugar
150 g
-
Flour
100 g
-
Potato starch
1 Tbsp
-
Vanilla sugar
1 tsp
-
Leavening agent
0.5 tsp
-
Rhubarb
200 g
-
Butter
100 g
-
Condensed milk
0.333 can
-
Essence
0.2 tsp
Cooking
Rhubarb wash, peel and cut into small strips.
Proteins separated from the yolks. Beat the whites until stable peaks.
Beat the yolks with sugar and vanilla sugar until OSVETLENIE and increase in volume.
In a separate bowl sift the flour, starch and baking powder. Enter in two steps in the beaten egg yolks. Stir with a mixer on low speed. Get a fairly dense dough.
Add the whites and mix gently.
It turns out that this fluffy pastry.
The dough pour in the form (24 cm), oiled. I have a form of silicone, so I did not miss. And spread the rhubarb.
Put in a preheated 180 degree oven for 35-40 minutes until dry matches. Here's a nice out a biscuit. In principle, this can stop. Sprinkle with powdered sugar and serve. But I wanted to go ahead and make him a cake.
I turned a beautiful cake side down and cooked cream. For cream whipped butter with condensed milk, added a couple of drops of rum essence. Put into the refrigerator for half an hour.
When cake has cooled, grease the top and sides with cream, sprinkled with cocoa powder and decorated with cherries and chocolate. Put in the fridge for 3 hours and in the evening welcomed guests!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.