Ingredients for Grandfather with beard, rhubarb
|1||tbsp||Apple cider vinegar|
Instructions for Grandfather with beard, rhubarb
To prepare the Grandfather with beard, rhubarb recipe, please follow these instructions:
The rhubarb is washed, cleaned and cut for 1 cm. pieces. The vanilla bars are broken and the grains are scrapped out. Rababer, vanilla sugar and water come in a saucepan, and for low heat it is boiled and the compote is simmering for approx. ½ hour.
Remove the heat and allow to cool in the pan.
Remove the butter from the refrigerator. Leave it to room temperature.
Turn on the oven at 200 degrees alm. oven.
Find a baking shape (30x40 cm) and grease it thoroughly with butter or oil.
Cut the butter into portions and whisk it with 125 g sugar until it is soft and airy.
Stir the egg yolks one at a time.
Sift flour and baking soda together in a separate bowl. Slowly feed the dough with the milk while stirring. Do not touch the dough for long, and it will be heavy.
Pour the dough into the baking and baking the cake for 15 minutes.
While the cake is baking for the first time, marengsen is cooked.
Whip egg whites stiff and then pour 250 g of sugar in several laps.
If you want to have the marrow soo, whip at last 1 tablespoon of light vinegar in the marlin.
When the first baking time is over, take the cake out of the oven and lower the temperature to 175 degrees alm. oven.
Gently mix the composite on top of the cake.
Finally pour the mash over the compote and gently spread it to cover the whole cake.
Now bag the cake for 15-25 minutes until the marlin is golden.
The cake is delicious when freshly baked, but it is getting better for each day. The marengs will of course be soft, but cover the remaining cake with food film, so it retains its sponged texture. You can use any kind of fruit compote, but in my family the only correct application is rhubarb.
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