Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Rhubarb Cake with Custard and Curd Cheese
· 8 servings
Dough
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 it into a firm, non-sticky dough. Wrap it in plastic film and leave to rest in the fridge for at least an hour.
Three portions
Divide the dough into 3 equal parts. Put one part back in the fridge. Combine the remaining two and use them to make the base for the tin.
Prepare the tin
Line the bottom of a 25 cm springform cake tin with baking paper, tucking it in neatly. Grease the sides with butter and dust with fine semolina flour.
Line the tin with dough
Roll out the chilled dough into a circle and place it in the tin. It should cover both the base and the sides, right up to the top edge. Press it into shape with your fingers and prick the base all over 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. Leave to cool.
Filling
Put all the remaining ingredients along with the cooled rhubarb into the bowl of a stand mixer and whip into a smooth filling. The rhubarb will break down into small pieces as it's whipped. Pour the finished filling - smooth and free of lumps - into the cake tin, over the dough base. Smooth out the surface.
Grate the remaining dough and bake
Tap the tin a few times on the worktop to release any trapped air from the filling. Grate the reserved dough from the fridge on the coarse side of a grater and sprinkle it evenly over the top of the cake. Bake in an oven preheated to 180°C for 45 minutes.