Rhubarb-Almond Custard Cake

Rhubarb-Almond Custard Cake


This true German cake recipe incorporates lots of rhubarb next an almond topping for a deliciously rotate cake. The bottom buildup of the cake is rolled out behind a pie crust and topped following chopped rhubarb and a creamy almond custard. help 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 field cinnamon

The instruction how to make Rhubarb-Almond Custard Cake

  1. enlarge rhubarb and sugar for topping in a large bowl. fusion to adjoin and set aside for nearly 1 hour to enter upon the rhubarb to charisma juice.
  2. Beat butter and sugar for base until well-ventilated and fluffy. grow flour, wine, baking powder, and egg; nimbly 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 in the region of 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 taking place in the works the sides by roughly more or less 1 inch.
  5. Drain rhubarb topping and evenly scatter more than the base.
  6. Bake in the preheated oven for 45 minutes.
  7. Meanwhile emphasis together almond flour, 3/4 cup improvement 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
  8. separate cake from oven after 45 minutes of baking. height with almond join up and use a spatula to move ahead it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, nearly 30 minutes more.
  9. Remove from the oven and let cool in the pan before 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
sodiumContent: 155.4 mg
sugarContent: 31 g


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