Ingredients:
- For the test:
- Butter 200 grams
- Sugar 150 grams
- Flour 200 grams
- Eggs 2 pieces
- Starch 40 grams
- Baking powder 2 tsp
- Vanilla sugar 1 tsp
- For filling:
- Rhubarb 300-400 grams
- Egg yolks 3 pieces
- Sugar 4 tbsp. spoons
- Starch 2 tbsp. spoons
- Vanilla Sugar 0.5 tsp
- Butter 20 grams
Cooking method:
Step 1. First make a cream. Mix the yolks with starch, sugar and vanilla sugar.
Step 2 Sour cream in a saucepan and put on a slow fire. Heat, stirring all the time. Sour cream will become liquid when heated. Bring it to a hot state, but do not bring to a boil. Remove from fire.
Step 3Add the yolks to sour cream. Put on low heat again. Constantly interfering to wait until the cream begins to thicken. Remove from heat and leave to cool.
Step 4 Cook the dough. Mix the softened butter with sugar, then add the eggs. After that, starch, vanilla sugar, flour and baking powder. Mix everything very carefully, you can use a mixer for this.
Step 5 Lubricate the mold (preferably detachable) with oil. Cover the bottom with baking paper. Lay out the dough. Spread the cream on top. Peel rhubarb and cut into arbitrary pieces. Put rhubarb on the cream, slightly drown. Sprinkle on top with two tablespoons of sugar and pour one tablespoon of melted butter.
Step 6 Bake the cake at t 180 degrees for about 40-50 minutes. Allow to cool, then remove from the mold.
Bon Appetit!
