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Cake on almond flour with rabarber and cream

Cake on almond flour with rabarber and cream

Cooking Time1 h 30 m
Ingredients11
DifficultyMedium
0
0
wanexpeckwanexpeck
This cake bottom on almond flour is pure frame the dream. It is also gluten-free and easy to make many. The almond flour gives the bottom gives a mazarin-like taste and character – juicy and good. Make the cake super-sleep with trio rabarber, cereals and strawberries. Or top up with what you want!

Ingredients

  • Step: 1
    3 pc egg whites
  • Step: 2
    2 1/2 dl almond meal
  • Step: 3
    1 dl strokes
  • Step: 4
    350 g rabarber stems
  • Step: 5
    1/2 pc vanillas
  • Step: 6
    2 dl strokes
  • Step: 7
    2 dl water
  • Step: 8
    2 msk freshly pressed lemon juice
  • Step: 9
    2 dl folded in
  • Step: 10
    3 msk conc feders
  • Step: 11
    1/2 l fresh strawberries

Instructions

  • Step: 1
    Put the oven at 175°C.
  • Step: 2
    Bottom: View the egg whites into a white fluffy foam with elvisp. Turn gently down almond flour and sugar. Pour the batter into an anointed long form, about 12x30 cm (or round, about 24 cm in diameter). Cream in the middle of the oven about 25 minutes.
  • Step: 3
    Vanilla rabarber: Answer the rabarber and cut about 3 cm large pieces. Share the vanilla rod along and scratch out the seeds.
  • Step: 4
    Add vanilla rod, seeds, sugar, water and lemon juice in a pot. Let boil up. Lower the heat and put in the rabar. Leave 3-5 minutes of low heat until it softens. Take from the heat and let go of the law.
  • Step: 5
    Cream: Show the cream and mix with the mouthpiece.
  • Step: 6
    For serving: Cut the strawberries in smaller pieces. Lift up the rabarbs out of the law and let run off.
  • Step: 7
    Add half of the rabar. Width of the cream. Top with the remaining rabarbs and strawberries. Garnish with mint.

Näring

Serving Size6pc

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