Yeast cake with rhubarb
The "Yeast Cake with Rhubarb" was discovered during a delightful escapade through a quaint village, where the local flavors and culinary traditions captivate the senses. The cake is characterized by its exceptional blend of sour rhubarb and earthy yeast, presenting a harmonious balance between tartness and subtle sweetness. Central to its allure are fresh rhubarb and a pack of lively yeast, which together create a compelling taste contrast that is both invigorating and comforting. Motivated by the memorable experience and driven by a quest to replicate this culinary gem, the journey to perfect the recipe was filled with trials and errors, ultimately culminating in success. This adventure not only led to mastering the cake but also served as a bridge to sharing this piece of culinary discovery with others. It stands as a testament to the joy found in uncovering new flavors and the beauty of bringing those discoveries into our own kitchens, inviting everyone to partake in the tastes of travel and exploration.
Equipment
- 1 large pot
Ingredients
- 4 cups flour
- 400 grams of margarine I took 350 grams
- 0.5 zhivih pack of yeast I was not clarify exactly what the pack, and I took on the discretion 20 g
- 100 grams of milk
- 4 eggs
- 200 g sugar
- Rhubarb 600 grams
Instructions
- Rhubarb clean, cut into pieces and sprinkle with sugar to let the juice.
- Yeast, warm milk and a spoon of sugar do brew.
- As long as it fits, pour the flour on the countertop. Rub the margarine and chopped into chips (I did it in a food processor).
- Then add the sponge, eggs and knead the dough. It should be easy – not cool.
- Then we take the gauze and wrap the dough in it. Lowered into a large pot with water Summer.
- After 10-15 minutes, it pops up (to float!).
- Laying out the dough on the table, sprinkled with flour, add Saharr (sugar I immediately added when kneading the dough) and knead the dough again, podsypaya flour to the dough is not stuck to his hands. But it should not be tight and free.
- Take a baking zastelyaem parchment, grease. We spread 2/3 of the dough (I unrolled a little bit, and then smoothed his hands on the baking sheet). Put the rhubarb on top and cover ostvshimsya test. (I decided to make the bars, although not very skillfully.)
- We put in the oven and bake until it browns.