John Myers
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Cake: Rhubarb Cake with Semolina Pudding
The perfect cake: rhubarb cake with semolina pudding recipe with a picture and simple step-by-step instructions.
Ingredients for the yeast dough:
- 200 g Spelled flour type 630
- 150 g Wheat flour Ty 450
- 35 g Yeast fresh
- 1 pinch Salt
- 60 g Liquid butter
- 2 El Sea buckthorn juice, it doesn’t have to be, had the bottle open
- 1 El Orange zest
- 200 ml Lukewarm milk
- 1 Egg
- 60 g Sugar
Ingredients for the cream:
- 1 a cup Sour cream
- 250 g Curd 40%
- 20 g Semolina
- 0,5 Lemon, the juice is needed
- 1 packet Pudding cream cut resistant
- 0,25 l Milk
- 1 El Remove rhubarb mamelade from the glass
For painting the floor
- 1 little one Glass of rhubarb jam, own production
- Http://Www..De/Rezept/467027/Rhabarbermarmelade-Mit-Bananen-Und-Kokos.Html
As statements:
- 6 Tl Sugar
- Liquid honey, to taste
- 1200 g Fresh rhubarb
- Make the yeast dough from the dough ingredients. Put all ingredients in the mixing bowl. Crumble the yeast and add the lukewarm milk on top. Then knead for about 5 minutes. Put the dough in the oven preheated to 40 degrees.
- In the meantime, wash and cut the rhubarb. Does not have to be deducted.
- For the cream, whip the vanilla pudding with 1/4 milk for 1 minute. Now mix all ingredients together.
- When the volume of the dough has doubled, pour it into a mold and smooth it out. Spread the jam on the base and fill up with the cream ingredients. Save a little of this and later put the rest on the rhubarb. Put again in the oven to rise. After about 20 minutes, take out the dough and spread the rhubarb on it. Care with the sugar and pour liquid honey over it. Please to taste.
- Now bake at 190 degrees for about 50 minutes and let cool in the oven. This cake is very juicy and stays fresh for 2 days. You don’t need cream anymore.
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