Rhubarb-Almond Custard Cake

Rhubarb-Almond Custard Cake

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This genuine real German cake recipe incorporates lots of rhubarb subsequently an almond topping for a deliciously rotate cake. The bottom addition of the cake is rolled out next a pie crust and topped in the manner of chopped rhubarb and a creamy almond custard. further the cake taking into consideration whipped cream or vanilla ice cream.

The ingredient of Rhubarb-Almond Custard Cake

  1. 6 cups peeled and chopped rhubarb
  2. u00be cup white sugar
  3. 7 tablespoons unsalted butter, softened
  4. u2153 cup white sugar
  5. 2 cups all-purpose flour
  6. 2 tablespoons white wine
  7. 2 teaspoons baking powder
  8. 1 large egg
  9. 1 cup almond flour
  10. u00be cup creme fraiche
  11. 2 tablespoons creme fraiche
  12. u2154 cup white sugar
  13. 2 large eggs
  14. 2 teaspoons vanilla sugar
  15. 1 teaspoon ring cinnamon

The instruction how to make Rhubarb-Almond Custard Cake

  1. append rhubarb and sugar for topping in a large bowl. amalgamation to adjoin and set aside for about 1 hour to take over the rhubarb to appeal pull juice.
  2. Beat butter and sugar for base until fresh open and fluffy. ensue flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
  4. Roll out the base around a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by virtually 1 inch.
  5. Drain rhubarb topping and evenly scatter over the base.
  6. Bake in the preheated oven for 45 minutes.
  7. Meanwhile beat together almond flour, 3/4 cup lead pro 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
  8. sever cake from oven after 45 minutes of baking. Top when almond fusion and use a spatula to move ahead it evenly to the sides of the pan. Return to the oven and bake until the summit zenith of the cake is golden brown, very nearly 30 minutes more.
  9. sever from the oven and let cool in the pan upfront slicing.

Nutritions of Rhubarb-Almond Custard Cake

calories: 404.4 calories
carbohydrateContent: 51.9 g
cholesterolContent: 88.1 mg
fatContent: 20 g
fiberContent: 2.9 g
proteinContent: 7.1 g
saturatedFatContent: 9.3 g
servingSize:
sodiumContent: 155.4 mg
sugarContent: 31 g
transFatContent:
unsaturatedFatContent:

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