Rhubarb dessertkage on macro bottom with rhubarb syrup

Ingredients for Rhubarb dessertkage on macro bottom with rhubarb syrup

Instructions for Rhubarb dessertkage on macro bottom with rhubarb syrup

To prepare the Rhubarb dessertkage on macro bottom with rhubarb syrup recipe, please follow these instructions:

Macaroon bottom: cut marcipanen into small pieces and stir it together with sugar. Then add the egg whites and stir the dough together to form a steady lot. Add possibly a little coarsely chopped almonds or nuts. Pour batter in a non-stick springform and behind it by 175 gr for about 30 min.

Rhubarb Compote: Rhubarb is added in a pan-pour water in, so it almost covers the rhubarb and cook until tender. SI then water from (DO NOT POUR IT in the sink .... YOU COULD DO A LITTLE OF THE RHUBARB COMPOTE!!) and taste the compact rhubarb Compote with approximately 2-300 grams of sugar, vanilla and a bit of lemon juice. Made for cooling.

Cake filling: Stir fromage frais with rhubarb kompotten and grains from 1/2 Rod oatmeal and season with a little lemon juice. Soak the gelatine in cold water for approx. up 4-5 my-pressure water and melt it in a bowl over a water bath. Stir in a bit of Fromage fraismassen in the melted gelatin and pour it back into the rest of the fromage fraismassen. Then cream together with fromage is fraismassen. Butter the cooled bottom with a little left over to bring macro compote and pour the filling on top. Made on 6-8 hours in refrigerator before serving.

Serving suggestions: serve with a slightly-tart rhubarb syrup, cooked in by approximately 3-4 dl of it frasiede juice added ca. 2-3 dl sugar. Cooked in by weak for even heat until it is reduced to ca. 1-11/2 dl and is beginning to be tykflydende. Pour on a small bottle and placed on ice. Serve the cake with a little syrup over it and garnish, if desired. with a mint leaf and a few strips of lemon zest.