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A dessert with almond cake, rhubarb and strawberry that goes perfectly with midsummer. A lovely combination of sweet & sour makes this a success!
250 g Sugar
200 g almond flour
200 g Browned butter
1 tsp Baking powder
4 pcs Eggs
Rhubarb sugar syrup:
100 g Sugar
130 g Water
1 vanilla bean
Lemon verbena or lemon balm
Brown the butter in a heavy-bottomed saucepan, stirring. When the butter is golden brown and smells of caramel, it is ready. Turn off the heat.
Mix the sugar, almond flour, eggs, baking powder and salt in a food processor. Add the browned butter. Pour the batter into the desired pan and bake at 150 degrees until the internal temperature is 100 degrees.
Beat the eggs and sugar until fluffy. Mix the milk, buttermilk and cream in a saucepan and fold in the egg whisk. Heat to 85 degrees and chill. Then whip the ice cream in an ice cream maker.
Peel the rhubarb and cut into smaller pieces. Bring the sugar, water, lemon juice, lemon zest, vanilla pod and rhubarb peel to the boil. Simmer for 4 minutes. Taste, you may need a little extra sugar depending on how sour the rhubarb is. Strain the mixture and pour it hot over the peeled rhubarb. Leave for at least 20 minutes.
Sprinkle the cake with plenty of layer when serving. Top with rhubarb, fresh strawberries, lemon verbena and ice cream.
Tips! If you can’t find buttermilk, you can replace it with sour cream, and if you don’t have access to an ice cream maker, you can buy ready-made ice cream to serve with it.
4 / 5. 1
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