This is the second special edition of our blog. Special Edition is a recipe that conceptually different from the others, ie. not included in the booklet with the recipes my grandmother. The first time I written about the domestic butter as circumstances warranting, today I write about a cake that no one in my family has ever made, and until recently not even try. However, this recipe is very traditional and karaktersitičan the area where I live now, it could be said that the local specialty, although it makes the whole of Germany, but in fact comes across the border from Alsace. After I tried the tart in a Strasbourg restaurant, so I was thrilled that I realized that I would have to include in a family dessert tradition.
Rhubarb is the peak season, the moment was perfect. I do not know what the rhubarb? Not buy at your market? Perfectly I understand, no I have not tried it until I went to the Balkans. However, my husband says that in the Drava real sweet rhubarb and that his plant known from childhood. I do not know anyone in Serbia who use or grow. Maybe air or land not suitable? Maybe people do not know what to do with it? All that is used only to make this cake, it is reason enough for her separate square meter garden.
If you have a chance to get to the stalks of rhubarb, and so far have not bought them since you have no idea how to save, here are solutions. The recipe I put together from various sources: the dough from the site Gourmandises végétariennes (in German), the rest I've adapted from several recipes for Alsatian rhubarb tart with the Internet.
needed:
dough
- 200 g flour 100 g butter
- one yolk
- Salt 50 g of fresh cheese (preferably quark )
- 50 g sugar pinch of salt
for fil
- 1 kg of fresh rhubarb
- 200 g sugar 2 egg yolks
- a whole egg
- bucket density
- 200 ml cream
- vanilla sugar
to flee
- 3 egg white 120 g sugar pinch of salt
Rhubarb is peeling like celery stalks. The more outer layers removed, the rhubarb will be less acidic. And it is a very acidic plant, so feel free to download the complete outer layer. Stems are light green at the top and bottom reddish. A good part of the red layer will flake off with, but do not be fooled - the green part is just as tasty and pink, so that the color is not important. Cut sticks into pieces 1-2 cm thick. Saved 200 grams of sugar for the filling, take 50 grams and sprinkle over chunks of rhubarb, stir and let sit for 30 minutes. The plant will be in contact with sugar flush (brightest to immediately switch to a strainer).
Meanwhile, prepare the dough. Knead all ingredients into a smooth dough (save egg whites for fleeing). With the addition of cheese, it will be slightly softer than the traditional shortcrust dough, but time and easier to shape when it comes time to lay it on the tart tray. Leave dough for half an hour to an hour in the refrigerator. Speaking of baking tart, if you have one very shallow metal baking pan with wavy edges, it is better not to make this tart in it than in the molds for cakes. I use a little deeper dish than pireksa (see photo) which is large enough that we filling without spilling when you pour the rhubarb. And then you still have escaped from the top, which slowly rises during baking. Therefore, it is perhaps a better idea to arrange the dough on the bottom of the mold for the cake and 2 to 3 cm along the edge.
Preheat oven to 180 degrees C. In any case, lubricate mold or baking pan with butter. You decide whether to roll out the dough in the shape of the pan or you'll dent it with your hand. I always prefer the latter version because I hate to stain oklagiju the table. Once you have the dough evenly and arrange on the bottom edges of the pan, izbockajte it with a fork and "blindly" bake it ten to fifteen minutes (when it is almost a little darker). Recipes do not require the dough for this tart to oven with no pre-cue, and I I did when I made this tart. However, to put it right again, I'd definitely prepekla solo kora since the end seems a bit "raw" if it fails to do so.
Spread the rhubarb over the dough and mix the egg yolks and whole egg with sugar and vanilla sugar. Add the cornstarch and cream. Whisk more minute or two and then pour over all the rhubarb and return to oven for 35 minutes. Tart will turn dark and appear to be a "finished" after 20 minutes, but the cream will remain semi-liquid and wonderful to soak in the bark, and rhubarb will be good to bake.
After you remove the tart from the oven, reduce temperature to 100 degrees. Whip the egg whites with snow from a pinch of salt. When the egg whites solidify, gradually add sugar and whisk all the mixer until it is completely solid. You can fill the syringe dessert snow and create patterns of Tartu as ye will, or can easily arrange and align the top, both nice. Return the tart in the oven and dry yet escaped at least one hour (Could be a minute longer). At the end of the cooking can increase the fire to flee got a nice cream color.
Allow the tart to cool, but should remain at room temperature. Enjoy.
This cake has nothing to do with our family's baking tradition, but it is a an ancient and typical dessert in Alsace and Baden. When I first discovered it, I was so impressed, I decided to bake one myself and blog about it, spread the gospel to the say, because rhubarb is practically unknown in the Balkans where most of my blog readers come from.
I adapted the recipe from the German blog Gourmandises végétariennes (the pastry) and I picked up the rest from various French internet sources. The only thing I'd do differently would be to blind-bake the pastry before adding the filling, while most recipes skip this step. Otherwise, a perfect harmony of fruity sourness, velvety creaminess and crispy sweetness!
For the pastry:
- 200 g flour
- 100 g butter
- 1 egg yolk
- 50 g quark cheese
- 50 g sugar
- a pinch of salt
For the filling:
- 1 kg fresh rhubarb
- 200 g sugar
- 2 egg yolks
- 1 whole egg
- 1 Tbsp cornstarch
- 200 ml cream
- 1 sachet vanilla sugar
For the meringue:
- 3 egg whites
- 120 g sugar
- a pinch of salt
Peel and cut the rhubarb into chunks. Take 50 g sugar from the amount you've set aside for the filling and mix it with the rhubarb. Leave for 30 minutes so that the rhubarb lets out water.
Meanwhile, knead a soft dough from all the pastry ingredients and leave to cool in the fridge for 30 minutes at least. Use a deeper pie dish to bake this tart, as the cake is pretty voluminous and you don't want it to drip while baking. Butter the pie dish, spread the pastry on the bottom and sides (you can roll it out with a rolling pin). I suggest you blind-bake it for 10 to 15 minutes at 180 degrees C, but it will be just as tasty if you don't.
Spread the rhubarb chunks on top of the pastry. Blend all other filling ingredients and pour the mixture on top of the rhubarb. Bake at 180 degrees C for 35 minutes. Do not panic if your tart gets brown on top - the filling will remain creamy nevertheless.
Take the tart out of the oven and bring down the heat to 100 degrees C. Beat the egg-whites stiff with a pinch of salt, gradually adding the sugar. Beat for another few minutes - you want your meringue to be very firm. Spread the meringue on top of the tart or squeeze it out of a pastry piping bag if you want it to look extra pretty. Dry in the oven for another hour if you want your meringue crispy. If you want it softer, turn the heat up to 120 degrees and bake for 40 minutes.
Leave to cool off completely, but eat at room temperature. Enjoy!
0 comments:
Post a Comment