John Myers
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Baking: Amarettini Rhubarb Cake
The perfect baking: amarettini rhubarb cake recipe with a picture and simple step-by-step instructions.
The dough
- 100 g Amarettini almond biscuits
- 100 g Ladyfingers
- 2 piece Eggs
- 75 g Butter
- 5 drops Bitter almond flavor
The fruit filling
- 500 g Fresh rhubarb
The crumbs
- 100 g Amarettini almond biscuits
- 50 g Butter
…also
- Fat and crumbs for the mold
The dough
- Finely grind the amarettini and ladyfingers. Mix with the eggs, soft butter and the flavoring and pour into a greased and crumbled pan. The dough is pretty sticky. It is therefore advisable to spread it with a moistened spoon or palette or to add a little flour.
The fruit filling
- Clean the rhubarb – or other fruit – and cut into small pieces. Spread these on the dough.
The crumbs
- Also grind the amarettini and mix with the soft butter.
The finish
- Preheat the stove to 180 ° C. Spread the crumbs on the rhubarb and then bake the cake in the fan for about 35 – 40 minutes. Let cool down completely and only then remove it from the mold.
- This cake tastes particularly good with flavored cream. (Amaretto or bitter almond flavor)
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