Soft, butter -buttoned rhubarb cake With a delicate hint of vanilla, it is one of those pastries that always succeed and taste everyone. Perfect for afternoon tea with a cup of your favorite tea, but also just when you feel like something sweet.
Just a few ingredients, mixing moment – and it’s ready.
- 400 g of rhubarb,
- 3 eggs (size L),
- 120 g of butter,
- 180 g cukru,
- 1 tablespoon of vanilla sugar,
- 80 ml of milk (3.2%),
- 300 g of wheat flour,
- 2 teaspoons of baking powder,
- 1 pinch of salt,
- powdered sugar (for decoration).
Wash the rhubarb and cut into pieces.
Water all ingredients to the dough to room temperature. Separate egg protein from yolks.
Grate the soft butter with sugar and vanilla sugar to a light, fluffy mass.
Without experiencing grinding, add one yolk to the mass, then milk.
Sift flour, baking powder and salt through a strainer. Mix briefly with a spatula – only to combine the ingredients.
In a separate dish, beat the proteins with a pinch of salt rigidly. Mix the protein foam gently to the dough.
Liberate and, in addition to a breadcrumbs, a 23 cm diameter cake tin. Pour the dough into it. On top, pieces of rhubarb and gently press them inside.
Insert in the oven preheated to 180 ° C. Bake for about 45 minutes (to a dry stick). Cool the baked dough on a grid and sprinkle with powdered sugar.
Source: NowowoPuje.pl
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