Fresh rhubarb and strawberry cake
Fresh rhubarb and strawberry cake
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| Fresh rhubarb and strawberry cake |
Number of people
-
8
+
100 g flour
10 g almond powder
70 g butter
160 g sugar
60 g icing sugar
2 g baking powder
1 egg yolk
1 level teaspoon of cinnamon
10 rhubarbes
50 cl whipped cream
50 cl of milk
4 g agar-agar
50 g white chocolate
500 g strawberries
1 lime
10 mint leaves
10 basil leaves
5 gelatin leaves
Preparation
TOTAL TIME: 45 MIN
Preparation: 30 min
Cooking time: 15 min
Step 1
Prepare a shortbread dough by hand kneading the flour with almond powder, soft butter, 60 g sugar, yeast, egg yolk and cinnamon.
Step 2
Leave the dough to rest for 1 hour in the fridge and then spread it on the bottom of a hinged mould.
Step 3
Bake for 15 minutes in the preheated oven at 180°C (thermostat 6).
Step 4
Peel the rhubarb and cut it into small pieces, fry it for 15 minutes in a frying pan with a little water and butter. Heat the milk and cream in a saucepan with the remaining sugar and white chocolate.
Step 5
When boiling, add the rhubarb and agar-agar.
Step 6
Let it boil gently for 2 minutes and then let it cool down a little. Then pour over the dough in the springform pan and place in the refrigerator for at least 2 hours.
Step 7
Prepare the coulis: finely mix the strawberries with the icing sugar, lemon juice and mint and basil leaves.
Step 8
Soften the gelatin leaves in water, wring them out and melt them for 10 seconds in the microwave.
Step 9
Mix the melted gelatin with the fresh fruit coulis, then pour over the rhubarb mixture once it has set.
Step 10
Place the cake in the refrigerator overnight. The next day remove the rim of the mould and enjoy fresh.
Author's note
You can decorate this cake like a strawberry tree with strawberries cut in 2 and placed on the edge of the mould.
I add my grain of salt
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