John Myers
Cakes: Rhubarb Cake with Mascarpone Topping
The perfect cakes: rhubarb cake with mascarpone topping recipe with a picture and simple step-by-step instructions.
- 175 g Butter
- 175 g Sugar
- 4 Eggs
- 1 Msp Ground vanilla pod
- 300 g Flour
- 1 packet Baking powder
- 50 ml Milk
- 600 g Fresh rhubarb
- 250 g Mascarpone
- 200 g Creme fraiche Cheese
- 3 tbsp Sugar
- 0,25 tsp Ground vanilla pod
- 2 Eggs
- 1 tbsp Food starch
- First, wander into the garden and pull the rhubarb. This cake can handle a kilo of rhubarb, but I couldn’t pull more than 600g. That is why the cake was not available from the tray, but as a smaller recipe from the springform pan. Wash the rhubarb and cut into fine slices.
- For the dough, mix the butter and sugar with the vanilla until frothy. Gradually stir in the eggs. Mix the flour and baking powder and stir into the egg mixture. If necessary, stir in a little more milk, the dough should fall from the spoon with difficulty.
- Line a springform pan (28cm) with baking paper and fill in the batter. Spread the rhubarb on top. Mix the mascarpone with the creme fraiche and the eggs until they are lumpy, then stir in the sugar, vanilla and cornstarch. Pour over the rhubarb.
- Bake in a preheated oven at 180 ° C for about 50 minutes. The cake should turn golden yellow. Let cool completely in the pan. If you like, you can also sprinkle the cake with powdered sugar, I didn’t do it. I wish you a good appetite.
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