Description
If I get rhubarb, I always try to make some rhubarb jam with strawberries –fresh or frozen. This is a very tasty jam, sour-sweet, fragrant and tender. A great filling for pies and layer cakes. Or is the filler for cakes! Baskets standard depth will be too sweet, but these mini-volanchiki dough – at the time. Delicate crumbly dough, silky cream and jam – just wonderful! And if we decorate, it is served to guests at the time! It appeared on the website much more people not tried rhubarb, and many of his fans. That's why I enjoy buying Svettttt, victoria ms, Eroshenko and all! Go!
Ingredients
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Butter
100 g
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Sour cream
100 g
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Powdered sugar
3 Tbsp
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Flour
0.5 cup
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Corn starch
0.5 cup
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Leavening agent
0.5 tsp
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Sour cream
100 g
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Syrup berry
3 Tbsp
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Strawberry
700 g
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Rhubarb
700 g
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Sugar
600 g
Cooking
At first it was the jam. Strawberries wash and dry, cut the tails and cover with half the norm of sugar in a large volume glass bowl. I confess, I was cooked from frozen strawberries. Jam from frozen was very good, flavorful and thick, and the price –paradoxically –more enjoyable.
Rhubarb peel and tough veins and cut into thin slices. Add the strawberries and leave for 6-8 hours to infuse, at night.
Make jam in a microwave oven at a power of 800 watt for 7-8 minutes, 3-4 times, with an interval between each boiling at least 3 hours. After the second cooking, add the remaining sugar. Foam to remove at the end of each cooking cycle. For the cake part ready a delicious sweet-sour flavored jam to drain in a sieve to get a thick syrup and berries - reveneu mass.
For cookie chop with a knife or in the bowl of a food processor cold butter, sugar and sifted with starch and baking powder with the flour until large crumbs. Add sour cream and quickly knead the dough. Roll into a ball, wrap with cling film and put into the refrigerator for half an hour.
Ready to roll out the dough between two sheets of baking paper to a thickness of 0.5 cm. Cut an even number of circles. In half cut a groove of smaller diameter in the middle, leaving a ring. Lay the circles on the sheet of parchment, brush with a little scrambled egg to put on top of the ring and bake. Although, as it turned out later, the bake rings near the circles –it's more convenient to collect the finished cakes. Ready cookies to cool.
For cream oily homemade whip cream white, then gradually add the syrup from the jam, whisking until a uniform distribution.
Lubricate the circles of the biscuits with cream –not too liberally-cover with rings on top. Gently lay in the deepening spoon thick jam.
Decorate cakes mashed into crumbs cookies, to transplant the flowers from the cream and add mint leaves for decoration and richness of flavor.
Before serving, be sure to cool and serve with a Cup of strong coffee.
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