John Myers
Contents
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Ingredients
For approx. 12 pieces; for the shortcrust pastry:
- 150 g Wheat flour type 405 or 550
- 1 Egg size M
- 100 g Cold butter
- 50 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- Grated zest of 1 organic lemon
For the filling:
- 750 g Cleaned rhubarb
- 40 g Sugar
- 1 pinch Cinammon
For the cast:
- 2 Eggs size M
- 400 ml Milk
- 1 packet Custard powder
- 75 g Sugar
Aside from that:
- Fat and flour for the mold
- 3 tbsp Breadcrumbs
- Icing sugar for dusting
Instructions
- Make a shortcrust pastry from the dough ingredients and wrap in foil for about 30 minutes, put in a cool place, and leave to rest. Grease a springform pan (26 cm Ø), dust with flour and line with the dough, forming a 3-4 cm high rim. Bake in the preheated oven at 200 ° C (top / bottom heat) for about 6-8 minutes on the middle rack (cover with baking paper and weigh down with dried legumes). Remove and sprinkle breadcrumbs on the pre-baked base.
- Cut the cleaned rhubarb into strips for the filling. Mix with sugar and cinnamon and cook until soft. Spread evenly on the prepared shortcrust pastry base.
- Separate the eggs for the topping. Remove 3-4 tablespoons of the milk and mix with the custard powder and egg yolk. Beat the egg white with half the sugar until stiff. Bring the milk with the remaining sugar to the boil, stir in the mixed custard powder and bring to the boil again.
- 1 / 3 stir the egg whites vigorously into the hot pudding mixture, fold in the remaining egg whites loosely. Spread on the fruits while still warm and smooth out. Bake in the preheated oven at the same temperature for about 30 minutes until golden.
- Remove the warm cake from the edge with a sharp knife and let it cool down well. Sprinkle with powdered sugar before serving.
- Tip 6: If you like, you can add 250 g of chopped strawberries, 125 g of raspberries or 300 g of gooseberries (from the jar) to the rhubarb mixture.
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 38.8gProtein: 3.2gFat: 1.2g
