Rhubarb Cake With Soft & Crunchy Meringue On Shortcrust

Frank — Fri, 03 May 2013 17:58:53 +0000

The cake is so delicious, the dough remains crunchy, the meringue soft and crispy with the rhubarb neither sour nor too sweet – simply indescribable!

∅ 24 cm serving 6

Prepare the day before : Shortcrust 90gr of butter		Take butter out of fridge and allow to soften for about 30 min prior to using, it should still be of a firm consistence but not hard.
175 gr flour (of type 45) pinch of salt 50 ml clear water		Combine flour, butter (pieces) and cold water in a bowl, using your hands speedy mix moving from outside to inside (it is important to work quickly otherwise the dough will be too flimsy!).
Time to prepare / 10min allow to rest for 24hrs		Mix ingredients to make a chunky dough, then form to a ball and wrap into cling film, allow to rest in fridge for 24hrs.
The next day : 6 stalks of rhubarb		Peel rhubarb, cut off end pieces and remove strings, then cut into pieces of 1cm.
3 tablespoons of sugar		Combine rhubarb and sugar in a bowl and set aside at least 15 min.
Time to prepare / 5 min allow to rest / 15 min
Cake 20gr of butter to grease		Grease cake pan (porcelain, _ 24 cm / 3,5 cm height).
shortcrust (remove from fridge 1h prior to using)1 hand full of flour		Sprinkle flour on working surface, then using a rolling ping spread dough into a circle (35 cm) with a strength of 4 mm.
		Put pastry dough into the greased cake pan and carefully press in to the edges.
		Using a fork pinch dough all over.
		Then, using a knife, cut off excess dough.
		Preheat oven to 180°C.
3 tbls brown sugar 4 tbls ground almonds*		Sprinkle pastry dough with brown sugar and ground almonds.
pieces of rhubarb		Using your hands squeeze juice out of rhubarb pieces, then evenly spread on to pastry dough.
Time to prepare /15 min 180°C / baking time 30 min		Bake cake in oven for 30 min.
The pudding 1 whole egg 90ml liquid sour cream (creme fraiche) 2 tbls vanilla sugar**		Mix creme fraiche, egg and sugar in a bowl to a homogenous, creamy matter.
Time to prepare / 5 min		After 30 min take baked pastry dough with a golden brown edge out of oven and pour creme on top.
180°C / 30 min		Put cake back in the oven and bake for another 30 min.
Meringue 3 egg white 90 gr white sugar 90 gr powdered sugar		Beat egg white, as soon as it starts getting foamy mix in both kinds of sugar and keep beating till it becomes a white, elastic dough.
Time to prepare / 10min
		Take cake out of oven and lower temperature to 150°C while keeping the door a crack wide open for 3min, then close again.
150°C / 30 min		Using a spatula cover cake with meringue matter and bake 30min at 150°C, take out of oven as soon as meringue is crisp and has a golden brown color. Allow to cool down before serving

The recipe may seem a bit complicated at first but if you slowly follow each step you will be awarded a wonderful rhubarb cake.

* If no ground almonds at hand you can also use 60gr of peeled almonds instead and mix them.

**Trick (vanilla sugar): keep sugar (1kg) in a closed container together with a vanilla bean; sugar will assume flavor of vanilla and will last a few weeks (in a closed container in the cupboard)

Bears garlic pesto

Frank — Fri, 03 May 2013 12:29:04 +0000

Served on a fresh bread, with pasta or on a fresh salad this pesto gives a delicious note to it.

1 bouquet fresh bears garlic		Thouroughly wash leafs of bears garlic, dry with cloth and remove stems.
125ml olive oil		Using a hand blender coarsely grind leaves together with oil.
salt ground mix of peppers 3 tsp pimento (d’Espelette)		Mix with salt, ground peppers and pimento to your taste. Set aside in the fridge.
Time to prepare /10 min

Bouillon de Notes » Frank

Rhubarb Cake With Soft & Crunchy Meringue On Shortcrust

Bears garlic pesto