Rababerkage
Desserts (cold)Cook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Rababerkage
| EVS. approx. 50 g red jelly | ||
| 1 | tbsp | Potato flour |
| 1 | kg | Rhubarb stalks |
| 1 | dl | Water |
| 1 | tsp | Vanilla sugar |
| 2 | tsp | Nonoxal |
| 2 | dl | Whipped cream |
| 2 | tbsp | Sugar |
| 200 | g | Æblekage bread crumbs |
| 75 | g | Meringue-kiss or macaroons |
Instructions for Rababerkage
To prepare the Rababerkage recipe, please follow these instructions:
Cut the rhubarb into small pieces and steam them in water with sugar and vanilla sugar. Stir the potato flour with 1 tablespoon of water and stir in. Taste it and let the rhubarb root cool.
Find a transparent glass bowl and put a layer of rhubarb red in the bowl. Then a layer of rasp and a layer crushed meringue / macaroni and then again a layer of raspberry red etc. The top layer should be rasp.
Place the cream on top of the cake. Decorate with red jelly beans and server.
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