John Myers
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Baking: Rhubarb Mush Slices with Egg Foam Topping
The perfect baking: rhubarb mush slices with egg foam topping recipe with a picture and simple step-by-step instructions.
The dough
- 200 g Spelled flour type 630
- 100 g Raw cane sugar
- 80 g Butter
- 1 pinch Salt
- 1 piece Egg yolk
- 3 tablespoon Cream
- Fat and crumbs for the mold
The rhubarb butter layer
- 1 recipe Rhubarb curd *
The egg foam layer
- 2 piece Protein
- 2 tablespoon Powdered sugar
The dough
- Knead a dough from the above ingredients. Put this in a greased and crumbled springform pan, pull up the edge a little, place baking paper on the dough, fill with peas or lentils and bake the cake at approx. 175 ° C in a preheated oven for approx. 15 – 20 minutes.
The rhubarb layer
- Fill the puree * on the baked base and let it cool down completely.
The egg foam layer
- Beat the two egg whites with the powdered sugar until the mass starts to pull threads. Put this in a piping bag and sprinkle the cake with it. Now either place briefly under the grill until the protein mass begins to take on color or work with a bunsen burner.
- I used very thin and blanched strips of rhubarb for decoration.
- Info: If possible, the cake should be enjoyed promptly, as the egg white liquefies a little over time.
- Link to: Stock: Rhubarb-Curd
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