Description
If I come across rhubarb, the question of where to use it never arises – bake pie. Tender and tasty, crumbly and airy, sweet and sour and relatively unknown –this cake is in my family enjoys the same success and love. We would like to treat, at least virtually, that tart of two wonderful girls. Lena –00009 elena – because she never ate pies with rhubarb, and Zoya krolya 13 –because she loves rhubarb –rabarber! And everyone who looks at my recipe! Enjoy this cozy, totally summer pie, created for leisurely evening family tea parties.
Ingredients
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Butter
100 g
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Sour cream
3 Tbsp
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Sugar
3 Tbsp
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Yolk egg
3 piece
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Flour
1 cup
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Corn starch
3 Tbsp
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Leavening agent
5 g
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Rhubarb
1 coup
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Apple
4 piece
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Sugar
3 Tbsp
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Corn starch
2 Tbsp
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Egg white
3 piece
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Sugar
3 Tbsp
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Sour cream
100 g
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Corn starch
2 Tbsp
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Vanilla
1 pinch
Cooking
RUB the yolks with sugar and beat white. To the yolks add the parts softened butter and continue beating at low speed of mixer. Add the sour cream. Sift the flour with starch and baking powder, pour in the dough pieces and the spatula to mix a thick, tender dough.
Put the dough with flour podpylennuyu form and a silicone spatula to smear it on the form. Further it is more convenient to work with your hands, dipping them in starch. To equalize the thickness of the dough and formed into a high side. The dough is sticky and soft, but pliable. New Foundation put into the refrigerator for 15 minutes.
During this time, prepare the filling and pouring.
Rhubarb wash and clean from skin and coarse fibres. Cut into thin slices. Apples cleaned and cut into cubes. Sprinkle sugar and starch before putting some in the form of a mix.
For filling, beat egg whites in a solid foam, gradually adding sugar. Parts add sour cream and sifted starch, easy stirring from the top down to a lush foam is not settled.
Remove the form from the refrigerator, evenly pour the filling and pour the souffle. Sprinkle the top with almond flakes and put it in the oven at 200 degrees for bottom heating.
When raising a soufflé and a light zarumyanivaniya the edges of the test switch on the General heating, reduce the temperature to 180 degrees and bake until Golden color. I love souffle is a dark Golden color, but can bake smaller - to pink shade.
Allow to cool in the oven until warm, then remove the cake from the oven and from the mold and cool completely on wire rack. Serve very cold tastes better and better with a Cup of tea.
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