John Myers
Rhubarb Nut Cream Cake
The perfect rhubarb nut cream cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 0,5 packet Baking powder
- 80 g Sugar white
- 100 g Cold butter
- 1 Egg
- 1 packet Vanilla sugar
- For the filling:
- 4 Eggs
- 200 g Sugar white
- 400 g Ground hazelnuts
- 200 g Cream
- 1 pinch Salt
- 400 g Fresh rhubarb
- 100 g Whole milk couverture
- Mix the flour with the baking powder. Put the cold butter, sugar, vanilla sugar and egg in a mixing bowl. Add the flour and work everything into a shortcrust pastry. Shape the dough into a ball, wrap in foil and refrigerate for 30 minutes.
- Wash the rhubarb and cut into cubes. Separate the eggs and set the egg whites aside.
- Beat the egg yolks with the sugar until frothy. Add the hazelnuts and cream and stir in. Now add the rhubarb cubes and fold in. Beat the egg white with the pinch of salt until stiff and fold into the mixture. Pour the dough into the prepared form, roll it out on the floor and pull up a 2 cm high edge. Pour the mixture onto the dough and smooth it out.
- Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for about 60 minutes. (Stick sample) After the baking time, take it out of the oven, let it cool down in the tin for 20 minutes, remove the edge of the springform pan and let it cool down. Melt the couverture over a water bath and spread over the cooled cake.
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