Page 78 - Signavio-Cookbook-2018-en

[SVEN] Rhubarb Snow Cake_B Authors: Charlott Natho

Save the egg whites for
Approx. 400 F the snow/topping!
Oven
Separate eggs, stir
Knead the flour, Roll the dough eggs yolks together Work the 65g butter, 5 heated up
sugar, quark, out onto a Distribute the tbsp flour and 5 tbsp
Preheat the
cooking oil and baking tray oven to 200°C rhubarb over with 3 tbsp of sugar sugar into a crumble Place the cake in
and 2 tbsp of wheat
the oven
milk into a covered in the dough and sprinkle over the
Hungry for dough baking paper starch and spread over rhubarb
the rhubarb
Rhubarb
Snow Cake
Place rhubarb
Turn off the
Peel rhubarb and pieces in a pot heat and let the Tip the rhubarb Remove as much
chop into small and cover with into a sieve to moisture as
pieces water and bring rhubarb stand in drain possible
the hot water
to the boil 10 minutes
Crumble is lightly Egg white
topping is slightly
browned brown
Take the cake Distribute the Put the cake in Remove from Serve the
egg whites on
Rhubarb
out of the oven top of the cake the oven again oven and let it Snow Cake
cool
20 minutes 10 minutes Cake Enjoy your meal!
cooled down
Be careful when opening the
oven though as opening it too
quickly will cause the peaks to
Beat the egg Add the sugar Beat the eggs collapse!
whites on the 30g sugar per whites with the
highest setting egg sugar
10 minutes
Stiff
2 minutes peaks form
DIP/ SNOW-LIKE
INGREDIENTS FILLING CRUMBLE EGG WHITE PEAKS PREPARATION

400g flour 1 sachet baking Rhubarb ¼ block of butter 8 - 10 egg whites 1 cake
powder (approx. 15g)
75g sugar 2 tbsp. wheat starch 5 tbsp. flour 30g sugar per egg used
6 tbsp. cooking oil 90 minutes
250g quark 8 - 10 egg yolks 5 tbsp. sugar
7 tbsp. milk
3 tbsp. sugar

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