Rhubarb – Semolina – Cake
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 grams flour
- 1 packet yeast (dry yeast)
- 50 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 egg (s)
- 200 ml milk, lukewarm
- 50 g butter, melted, cooled
- 1 ½ kg rhubarb
- 200 g sour cream
- 250 g quark (low-fat quark)
- 250 ml milk
- 4 tablespoon lemon juice
- 100 g suar
- 1 pack ready-to-use mix for semolina (sweet meal, vanilla flavor)
- 4 egg yolks
- 4 egg whites
- 60 g almond (s), peeled, sliced
- 100 g jam (rhubarb-raspberry)
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough, sieve the flour into a mixing bowl and mix carefully with the yeast. Add sugar, vanilla sugar, salt, egg, milk and butter or margarine, use a hand mixer (dough hook) to form a dough first on the lowest, then on the highest setting in about 5 minutes. Cover and leave the dough in a warm place until it has visibly enlarged.
- In the meantime, clean and wash the rhubarb for the topping (do not peel off) and cut into pieces about 3 cm long.
- For the cream, mix the sour cream with the quark, milk, lemon juice, sugar, semolina powder and egg yolk. Beat egg whites until stiff and fold in.
- Dust the dough lightly with flour, take it out of the bowl and knead again well on the work surface. Roll out the dough in a fat pan (30 x 40 cm, greased), pushing up the edge a little.
- Spread the cream on the dough and cover with the rhubarb pieces. Scatter the almonds on top. Put the drip tray in the oven.
- Bake at around 160 ° C (fan-assisted, slightly preheated) for around 45 minutes.
- Place the drip tray on a wire rack.
- Heat the jam in a small saucepan and brush the hot rhubarb pieces with it. Let the cake cool in the drip tray.
- Dust the cake with powdered sugar before serving.
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