Brioche-rhubarb cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
5 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 200 ml Milk
  • 1 cube (approx. 42 g) fresh yeast
  • 1 TEASPOON + 200 g sugar
  • 275 g soft butter or margarine
  • 1 pinch Salt
  • 650 g Flour
  • 1 egg (size M)
  • 1 package Vanillin sugar
  • 1.2 kg Rhubarb
  • 200 g Marzipan raw mass
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Warm the milk lukewarm. Crumble the yeast, mix with 1 teaspoon sugar and milk. Leave in a warm place for about 15 minutes

  2. 2

    Put 175 g fat, salt, 500 g flour, egg, 75 g sugar and vanillin sugar in a bowl. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes

  3. 3

    Knead the dough once again on a floured work surface with floured hands. Roll out on a greased grease pan of the oven (32 x 39 cm). Cover and leave to rise in a warm place for about 1 hour

  4. 4

    Clean, wash and cut the rhubarb into pieces, mix with 50 g sugar and leave to stand for about 45 minutes

  5. 5

    For the crumbles, coarsely grate marzipan. Place 100 g fat in flakes, 75 g sugar and 150 g flour in a bowl. First knead into crumbles with the dough hooks of the hand mixer, then with your hands. Keep cold until ready to use

  6. 6

    Put rhubarb pieces on the dough and cover with crumbles. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes on the middle shelf. Finally, cover with foil if necessary. Whipped cream tastes good with it

  7. 7

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
260 kcal
CARBS
32 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesSpringCake