Description
The sweetness and flavor of vanilla cream in combination with the sour rhubarb and sweet sugar crust... mmmm... it's something!!! Source: toidutare. ee
Ingredients
-
The dough is flaky unleavened
500 g
-
Rhubarb
300 g
-
Milk
250 ml
-
Chicken egg
3 piece
-
Sugar
7 Tbsp
-
Flour
2 Tbsp
-
Vanilla sugar
2 tsp
-
Butter
30 g
Cooking
To prepare the cream: 2 eggs, 5 tablespoons of sugar and the sachet of vanilla sugar to whisk, add the flour, diluted in small amount of milk and whisk briefly again. To put in a hot water bath, pour in the milk and add the butter; stirring occasionally, heat until thickened (for me this took about 15 minutes). When you see bubbles on the surface, set the cream aside, let it rest :)
Cut the rhubarb into cubes. I have for a long time he lay on the balcony, you can see that inside there was emptiness, the taste is not affected.
If you pack the dough in one piece then separate it into two parts. Every part of velvety in length, the first part put on a lined baking paper baking sheet to Lay out the custard.
The cream spread thickly diced rhubarb
... and cover with the second layer of dough. To take edges, brush with beaten egg and sprinkle very thickly with sugar.
Bake at 200 for about 20 minutes (I baked 25 min., so this taromenani pie turned out).
To give the cake to cool...
... and to eat for health!
Very crisp, sweet vanilla cream and the sourness of rhubarb left no one indifferent! The dough for the pie for the first time took Nekozawa.. I will not say I was disappointed, but next time will return to the tried puff-yeast, it seems to me the sweeter :))
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.