Rhubarb Cake with Custard and Farmer's Cheese
·Pastry
Mix the fine semolina flour with baking powder and icing sugar. Add the egg yolks and chilled butter cut into cubes. Work into a firm, non-sticky dough. Wrap it in plastic wrap and let it 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 other two and use them to form the base in the tin.
Prepare the tin
Line the bottom of a 25 cm springform cake tin with baking paper, tucking it in neatly around the edges. 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 sides, reaching up to the top edge. Press it into shape 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 with sugar, then simmer until soft. Let cool.
Filling
Put all the remaining ingredients and 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 pastry base. Smooth out the surface.
Grate the remaining dough over the top and bake
Tap the tin firmly on the countertop a few times to release any trapped air from the filling. Grate the reserved dough from the fridge using a coarse grater and scatter the pieces over the top of the cake. Bake in an oven preheated to 180 °C for 45 minutes.
