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Leveringstid 2-3 hverdage Serve a wonderful summer cake for your guests. Ingemarie’s almond dream is filled with rhubarb, nuts and cream, and tastes like a dream.
Find the recipe here and surprise your guests at the summer table.
Ingemarie’s almond dream with rhubarb
Bottom:
4 egg whites
2 dl sugar
200 g coarsely chopped almonds or hazelnuts
Rhubarb cream:
250 g rhubarb
2 dl sugar
1 tbsp potato flour
2 tsp vanilla sugar
5 dl whipping cream
Finery:
Fresh strawberries
Approach:
- Whisk the egg whites until frothy and add the sugar. Continue to beat until the mass is completely stiff.
Carefully fold in the slipped and chopped almonds. -
The mass is poured into a greased baking dish and baked at 175 degrees for 20–25 minutes.
- Cut the rhubarb into pieces about 1 cm long and distribute in an ovenproof dish. Potato flour, sugar and vanilla sugar are mixed and poured over the rhubarb.
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Bake the rhubarb at 175 degrees for about 20 minutes. Both the base and the rhubarb filling are cooled before serving.
- Whip the cream into foam and gently fold it together with the rhubarb.
- The rhubarb cream is spread over the base and served – preferably garnished with edible flowers or fresh strawberries.
