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Cooking
Rhubarb Cake with Custard and Curd Cheese
· 8 servings
Pastry
Mix the fine semolina flour with the baking powder and icing sugar. Add the egg yolks and the chilled butter cut into small cubes. Work into a firm, non-sticky dough. Wrap it in cling film and let it rest in the fridge for at least an hour.
Divide into three
Divide the dough into 3 equal portions. Put one portion back in the fridge. Combine the remaining two and use them to prepare the base for the tin.
Prepare the tin
Line the bottom of a 25 cm springform cake tin with baking paper, tucking it neatly into place. Grease the sides with butter and dust with fine semolina flour.
Line the tin with the dough
Roll out the chilled dough into a circle and place it in the tin. It should cover the bottom and come up the sides all the way to the top edge. Press the dough into place with your fingers and prick the base with a fork.
Simmer the rhubarb
Peel the rhubarb stalks, cut them into short chunks and put them in a pot together with the sugar. Simmer until soft. Let cool.
Cream filling
Put all the remaining ingredients along with the cooled rhubarb into the bowl of a stand mixer and whisk into a cream. The rhubarb will break down into small pieces as you whisk. Pour the finished cream - smooth and lump-free - into the cake tin, over the pastry base. Smooth out the surface.
Grate the remaining dough and bake
Tap the tin firmly against the worktop a few times to release any trapped air from the filling. Grate the remaining dough from the fridge on the coarse side of a grater and scatter it evenly over the top of the cake. Bake in an oven preheated to 180 °C for 45 minutes.