Rhenish straw cake

Name: Rhenish straw cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 65 g Butter; 65 ml Milk; 5 g Yeast; 280 g Flour; 7-10 Tbsp Salt; 140 g Sugar; 1 egg (size M); 400 g green apples; 600 g Rhubarb; 200 ml apple juice; 4 coated tablespoons of cornflour; 2 TABLESPOONS ground almonds; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

65 g Butter
65 ml Milk
5 g Yeast
280 g Flour
7-10 Tbsp Salt
140 g Sugar
1 egg (size M)
400 g green apples
600 g Rhubarb
200 ml apple juice
4 coated tablespoons of cornflour
2 TABLESPOONS ground almonds
2 TABLESPOONS Sugar crystals
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Melt 25 g butter. Add milk and warm up lukewarm. Mix yeast and milk mixture. Mix 200 g flour, salt and 20 g sugar in a bowl and make a depression in the middle. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes.
2
Add the egg 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. Knead 80 g flour, 40 g butter and 20 g sugar to a shortcrust pastry, wrap in foil and chill
3
Peel and quarter apples, remove core and cut apple quarters into thin slices. Clean, wash and cut rhubarb into small pieces. Caramelise 100 g sugar in a pot, add apples and deglaze with apple juice, add rhubarb and bring to the boil. Stir starch with 5 tbsp. water until smooth and bind the fruits with it while stirring constantly. Remove the compote from the stove and let it cool down
4
As soon as the yeast dough is ready, knead the short pastry with the yeast dough. Remove 1/4 (approx. 175 g) of the dough and put aside. Roll out dough on a well floured work surface to a circle (approx. 28 cm Ø). Place the dough in a greased, flour-spread tart mould (approx. 24 cm Ø; with lift-off base), pull up the rim and press down. Sprinkle the almonds on the tart base and spread the compote on top
5
Roll out the remaining dough to a rectangle (approx. 24 cm long) about 0.2 cm thick. Use a dough wheel to cut it into strips about 1 cm wide and lay them on the fruit as a grid. Press the edges well. Brush the grid with water and sprinkle with sugar crystals. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 18-20 minutes. Remove the tart, let it cool down on a cake rack and take it out of the tin. Whipped cream tastes good with it
6
Waiting time approx. 45 minutes