I bet that the overwhelming majority of those whom you treat with this cake will not realize that it is used as a filling. In my memory, this did not happen once.
But maybe your audience will be more savvy.
The idea that rhubarb in December is like snowdrops in January can be safely discarded: since November, beautiful, strong, soft-pink stalks of rhubarb appear in large retail chains. I like this “winter” rhubarb even more than summer: its stems are usually thicker and covered with glossy pink skin.
True, most of it will have to be cleaned to free the stems from coarse fibers.
When you get rhubarb from cellophane in the kitchen, a light, slightly strawberry smell will return you to the gentle freshness of a summer morning.
Soak up some sun and heat, come back and start acting.
What do you need:
500 g fresh rhubarb
200 g flour
175 g sugar
150 g of softened butter
25 g of starch
1 tbsp. l vanilla sugar
1 ½ tsp baking powder
125 g sugar
50 g peeled almonds
1 tbsp. l lemon juice salt
What to do:
Heat oven to 180 ° С.
Brush round detachable metal mold (21 cm in diameter) with vegetable oil.
Wash and clean the rhubarb, cut into 4 cm long pieces.
Mix the butter, granulated sugar and vanilla sugar in a deep bowl with a mixer at high speed.
Continuing to beat, gradually introduce whole eggs and yolks, gently pour the flour, sifted with baking powder and starch.
You should get a thick homogeneous dough, the consistency is almost like thick sour cream.
Fill the form with dough, put chopped rhubarb on top and gently press it into the dough.
Shape put in the oven at an average level, bake for 20 minutes.
In the meantime, cook the meringue. Grind almonds in a blender to a fine crumb.
In a clean glass bowl, whites the whites with a pinch of salt, gradually pour in a thin stream of sugar (without stopping the whipping) and beat until hard peaks. Very carefully pour ground almonds so that the protein mass does not subside.
Add lemon juice and mix, preferably with a spoon, in a circular motion from the bottom up.
Remove the form with the cake from the oven and spread the protein mass evenly on top. Put the cake in the oven again.
Bake another 20 minutes until cooked (at the top of the oven).
Cool the finished cake, remove it from the mold and put it on a flat plate.
If the rhubarb is still not turned up for the occasion, then use sour apples for the filling.
Peel 2-3 apples from the skin, cut into large slices and then follow the recipe.
The intrigue, of course, will disappear, but the taste will still be magical.
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.
Experiments with Bird’s Milk, as I remember, have failed.
In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.
When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.
When you need to calm down internally, bake cupcakes.
Tune in for the holiday — cakes.
This kind of baking therapy turns out. ”
Elena Ilina’s recipes:
Lingonberry cupcake is very light, as the dough is half as much butter and eggs as is usually required in cupcake recipes.