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Rhubarb Cake with Amarettini Base

5 from 4 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 400 kcal

Ingredients
 

Shortcrust pastry base

  • 210 g Amarettini crumbled
  • 120 g Butter
  • 1 Egg
  • 1 Pr Salt
  • 100 g Flour
  • 0,5 teaspoon Baking powder

Covering

  • 750 g Rhubarb cleaned and weighed
  • 750 g Sugar

molding

  • 200 g Sour cream
  • 100 g Cream
  • 80 g Sugar
  • 1 packet Vanilla sugar
  • 3 Eggs
  • 1 packet Custard powder

Instructions
 

  • Knead all the ingredients for the shortcrust pastry base and wrap it in foil and let it rest for 30 minutes in the refrigerator
  • Grease and flour a 26 springform pan and place the rolled-out shortcrust pastry base with a small edge in the mold
  • Mix the cleaned rhubarb with the sugar and let it steep, drain after 30 minutes and drain well, then spread on the floor
  • Mix all ingredients for the glaze and stir well, pour over the rhubarb and bake at 180 ° C / fan oven for about 1 hour
  • Let the cake cool in the pan and then place it on a cake plate

Nutrition

Serving: 100gCalories: 400kcalCarbohydrates: 28.9gProtein: 2.9gFat: 30.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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