Description
This weekend mom went to my grandmother and brought rhubarb! Every spring and summer are the pearls of our collection becomes rhubarb pie - my mom usually adds in a strawberry pie, grandma just pours on top of the sour cream with sugar - I have your recipe now, too, will undoubtedly a pearl list. Very flavorful, very tender, very delicious - awesome is the only way to describe this pie! Cook, enjoy-after all, the season of rhubarb, unfortunately, not so long! Bon appetit, AA.
Ingredients
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Flour almond
150 г
-
Powdered sugar
95 г
-
Milk
95 мл
-
Rum
1 ч. л.
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Butter
225 г
-
Yolk egg
1 шт
-
Almonds
20 г
-
Flour
320 г
-
Rhubarb
340 г
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Sugar
125 г
-
Yogurt
300 г
Cooking
Preparation of the marzipan dough: Almond flour, mix with powdered sugar until smooth, mixing dry ingredients I always use a whisk-very effective! In almond mixture gradually pour in the milk and rum mix everything carefully with a spatula until smooth. Leave in the refrigerator overnight. But 2 hours is enough, the dough was ready.
Cooking basics: Butter, milk, almonds, egg yolk and icing sugar mix until cremo-shaped mass.
In several approaches add the flour, carefully mixing the dough with a spatula. When the dough starts to thicken, put on gloves and knead the dough until it becomes elastic and no longer sticks.
Roll the dough into a ball, sprinkle with the remaining powder, wrap with foil and refrigerate overnight.
After the time to pull out the dough, allow to warm up for a few minutes. Sprinkle the rolling pin with flour and roll out the dough on parchment. So then it will be much easier to put the batter into the pan Bake the dough at 200 degrees for 10 minutes.
The rhubarb clean, cut into small pieces and cover with sugar. Let stand 10-15 minutes.
To ready the crust lay out the marzipan dough, spread evenly around the circumference. (To the deepest regret of my marzipan dough is not enough for the entire cake as it was mercilessly eaten by certain inhabitants of my house!!) During the rhubarb to extract the juice, it should not pour into the crust -and so it will be watery. You can safely drink a glass of rhubarb juice - very tasty! Put the pieces of rhubarb on top of the marzipan dough.
Yogurt mix with sugar until smooth. Pour pie to the whole rhubarb was covered with the yogurt mass. Bake the cake at 150 degrees for 10 minutes.
Very cold oil to fill up the icing sugar and wheat flour chop with a knife. Then pour the ingredients in a bowl - mix it all together initially by hand, then add the almond flour and mix with a spoon until education crumbs.
Baked yogurt for weight to pour streusel.
Bake the pie at 175 degrees for 15 minutes.
The finished cake to cool in the form. Bon appetit, AA.
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