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Rhubarb tart at mazarin bottom

Cakes in form
Cook time: 0 min.
Servings: 16

Ingredients for Rhubarb tart at mazarin bottom

0.25letterCake cream
0.5dlWater
1tspMandelesens
1.25dlWhole milk
1.5Egg white past
1.5tspBaking soda
100gBoiled potatoes
100gButter
100gSugar
2Eggs
2.5dlWhipped cream
200gPure raw marzipan
50gDark chocolate
6Gelatin leaves
60gWheat flour
600gRhubarb

Instructions for Rhubarb tart at mazarin bottom

To prepare the Rhubarb tart at mazarin bottom recipe, please follow these instructions:

Stir in butter and sugar light and fluffy. Stir in the egg yolks.

Add the grated Marzipan, along with the grated potatoes, flour and baking powder.

Turn finally the Diocese of whipped egg whites in.

Bake in springform ca. 24 cm. in diameter at 175 degrees C alm. oven 25 minutes.

While the bottom bakes ornament mass together and put in stir icing bag with great stjernetyld. The mass is sprayed along the side of the mold all around, and put in the oven for another 15 minutes.

Chop chocolate coarsely and sprinkle it on the warm cake bottom, wait a moment for the chocolate will be glossy and brush so the melted chocolate, in addition to the cake.

This can usefully be made the day before.

Tube cake cream according to instructions on package. Whip the cream into whipped cream.

Mix cake cream and whipped cream and favor it over the cake, when the chocolate is set.

Rhubarb Compote: They swept rhubarb stalks chop finely, sprinkled with sugar and is snug to the juices.

Kompotten heats slowly boil softly 10-15 min. to the stems are tender add the correction. nonoxal. Just before kompotten out by the heat, add the isinglass soggy leaves.

Kompotten be set to cool, preferably in a refrigerator, but the need to stir in between. Once it has been sufficiently rigid that it not run it can be poured on top of the tart.

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