Sourdough cake with rhubarb and almonds
The rhubarb season is the perfect occasion to make a cake to celebrate the beginning of summer.
Preparation: 3h
Medium
Preparation: 3h
Medium
Ingredients:
- 100 g sugar, brown
- 0 g cardamom
- 60 g powdered sugar
- 60 g almond flakes
- 16 g vanilla sugar
- 75 g sugar
- 1 g salt
- 120 g butter
- 10 g lemon juice
- 20 g chicken eggs, yolk
- 150 g Milk, 2.0% fat
- 25 g Yeast baker's, compressed
- 400 g rhubarb
- 20 g potato starch
- 400 g wheat flour 450
Method of cooking:
- Add 150 g of milk, 25 grams of fresh yeast, 75 g of sugar and 100 g of flour. Mix for 40 seconds at 40 degrees at speed 6 reverse rotation. Leave to rise in a closed bowl for 15 minutes.
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