Pie with rhubarb Compote

Ingredients for Pie with rhubarb Compote

Instructions for Pie with rhubarb Compote

To prepare the Pie with rhubarb Compote recipe, please follow these instructions:

Pie bottoms: turn on the oven at 200 degrees c. alm. oven. Whisk eggs and sugar together, then it becomes light and fluffy. Mix the flour and baking powder, and term it in the batter with a strainer. Turn the dough gently with a spatula. Butter a springform (about 22 centimeters in diameter), and pour the batter into the cake in the middle of the oven. bake for 30 minutes.

Pie filling: Rinse the rhubarb and cut into approximately 1 centimeter long pieces. Pour them in a saucepan with sugar. Cook the rhubarb and sugar up. Let Cook to the rhubarb is tender, about 5 minutes. Let rhubarb cool kompotten.

Whip the cream into whipped cream. Add the crushed macaroons, and mix the rhubarb kompotten in.

Collection of pie: Share the cake into three layers when it is cold. Spread half of pie filling on one layer cake bottom. Insert a new layer cake bottom on top. Advantage the rest of the pie filling on the other pie bottom. Put the last bottom on. Let the pie and pull the refrigerator for about 1 hour.

Sprinkle powdered sugar through a sieve over the cake.