John Myers
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Rabarber Cake with Curd Cheese + Poppy Seeds and Almond Flakes.
The perfect rabarber cake with curd cheese + poppy seeds and almond flakes. recipe with a picture and simple step-by-step instructions.
Shortcrust :
- 250 g Sifted flour
- 65 g Sugar
- 150 g Cold butter
- 1 Pc. Egg yolk
- 3 tablespoon Milk
- 1 pinch Ground vanilla pod
- 1 pinch Orange zest
- 1 pinch Lemon zest
Covering:
- 650 g Fresh rhubarb
- 50 ml Cranberry juice
- 2 tablespoon Sugar
- 250 g Curd
- 4 Pc. Eggs
- 125 g Poppy seeds, ground
- 5 tablespoon Milk
- 1,5 tablespoon Sugar
- 0,5 packet Custard powder
- 50 g Flaked almonds
- Quittengelee
- 200 g Cream
- 2 tablespoon Powdered sugar
Shortcrust :
- Sieve the flour onto a work surface, add the butter, egg yolk, milk and vanilla, knead quickly. Wrap in foil and let rest for 30 minutes. Butter the springform pan, pour in the dough, pull up the small edge.
Covering:
- Rhubarb (fresh from my garden) unpeeled, cut into cubes, add sugar. Add juice, bring to the boil, pour into a sieve to drain. Flavors can also be added here.
- Mix the pots with poppy seeds, sugar, milk, eggs + vanilla pudding until smooth. Spread on the dough.
- Spread the well-drained rhubarb. Bake at 170 ° C for about 40 minutes.
- Sprinkle on the almond flakes + bake for another 10 minutes.
- Immediately glaze with quince jelly by heating the jelly. Let the cake cool down.
- Loosen at the edge, open the springform pan. Slice + serve with cream.
- Pour the cream into a cream spray bottle, add powdered sugar. Screw on and screw in the capsule, cool.
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