John Myers
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Cake: Whiskey Cake with Rhubarb
The perfect cake: whiskey cake with rhubarb recipe with a picture and simple step-by-step instructions.
dough
- 300 g Spelled flour
- 1,25 packet Baking powder
- 100 g Sugar brown raw sugar
- 70 g Margarine
- 150 g Cream cheese with chocolate
- 1 tbsp Spread, sweet: rhubarb jam from my KB
- 100 ml Whiskey
- 50 ml Sunflower oil
- 4 piece Free range eggs
- 180 g Crumble dough ready mix
inlay
- 230 g Fresh rhubarb
- 1 tbsp Vanilla sugar
- 0,5 tbsp Ground cinnamon
preparation
- Wash and peel the rhubarb, weigh 230 grams and cut into pieces … let it steep with sugar and cinnamon at room temperature for about 20 minutes … Preheat the oven to 180 ° C … Melt margarine … Springform tin about 26 Grease cm
Dough production
- Mix flour, sugar and baking powder with margarine, cream cheese, jam, oil and whiskey and gradually add the eggs so that a thick, homogeneous batter is formed … Stir in the rhubarb, juice and crumble
to bake
- Pour the dough into the 26cm springform pan … bake at 180 ° C for about 60 minutes … let it cool in the mold (overnight) and remove it from the mold
Serve
- Divide the cake into twelve parts and serve with the coffee
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