Moist rhubarb-Almond Cake

Ingredients for Moist rhubarb-Almond Cake

Instructions for Moist rhubarb-Almond Cake

To prepare the Moist rhubarb-Almond Cake recipe, please follow these instructions:

Compote: Rinse and cut the rhubarb into roughly 2 cm long pieces. Boil rhubarb with sugar to a close Compote. Keel kompotten of.

Preheat oven to 180 degrees c. alm. oven. Butter a springform and sprinkle with flour so that the bottom and sides are covered.

Chicken, smut and chop almonds coarsely.

Beat the egg yolks with 75 g of sugar to the egg snaps.

Beat the egg whites until stiff and got 75 g sugar in a little at a time during the whipping to the meringue.

Mix the cold rhubarb Compote with æggesnapsen, Sift flour and baking soda in and turn to the last of the stiftpiskede egg whites and almonds in. Pour batter into the mold and bake the cake for about 1 hour. Let the cake cool in the form before it is taken out.

Braiserede rhubarb: Rinse and cut the rhubarb into 3 cm long pieces. Put rhubarb in a heat-proof platter.

Scrape with the back of a knife vanillekornene out and mix the grains with sugar and sprinkle vanillesukkeret over rhubarb.

Bake in the oven for about 30 minutes at 150 degrees for rhubarb is tender.

Pour the hot rhubarb juice over the honey. "Dressing" to taste with olive oil and pour "dressing" over the rhubarb again.

Yogurt cream: stir in the drained yogurt, whipping cream and melted cooled honey together.

Serve the cake with the braiserede rhubarb and yoghurt cream.