Rhubarb grid cake

Ingredients

Directions

1. 1

   Store 250 g butter at room temperature. Mix pudding powder with 75 g sugar. Stir with 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the stove. Stir in the pudding powder and let it simmer for about 1 minute while stirring. Pour into a bowl, cover directly with foil. Let cool down at room temperature. Quickly knead flour with baking powder, egg, 125 g sugar and 250 g butter in flakes to a smooth dough.

2. 2

   Cover and chill for about 30 minutes. Clean, wash and cut the rhubarb into pieces of about 2 cm. Peel, quarter and core apples. Cut quarter into slices. Put fruit, orange juice, 250 g sugar and cinnamon in a pot. Bring to the boil covered and simmer for about 5 minutes at a mild heat. Drain the compote in a sieve, collecting the juice. Grease the oven pan well and dust with flour. Roll out the dough on a floured work surface to the size of the baking tray and line the bottom with it. Prick several times with a fork. Bake the dough base in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Let cool down a little. Sprinkle breadcrumbs on the base. Spread the compote evenly on top. Bake the cake at the same temperature for 25-30 minutes, let it cool down. If necessary, add water to 500 ml of liquid if the fruit juice has been collected.

3. 3

   Prick several times with a fork. Bake the dough base in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Let cool down a little. Sprinkle breadcrumbs on the base. Spread the compote evenly on top. Bake the cake at the same temperature for 25-30 minutes, let it cool down. If necessary, add water to 500 ml of liquid if the fruit juice has been collected. Mix casting powder with 30 g sugar in a saucepan. Gradually stir in the collected juice with a wooden spoon. Heat while stirring, bring to the boil once. Spread the icing evenly on the cake with a tablespoon. Let it set. Stir the butter, which has been stored at room temperature, for about 10 minutes with the whisk of the hand mixer until creamy. Stir in vanilla pudding by the spoonful. Pour the butter cream into a piping bag with star-shaped spout. Spray a grid diagonally onto the cake

4. 4

   Gradually stir in the collected juice with a wooden spoon. Heat while stirring, bring to the boil once. Spread the icing evenly on the cake with a tablespoon. Let it set. Stir the butter, which has been stored at room temperature, for about 10 minutes with the whisk of the hand mixer until creamy. Stir in vanilla pudding by the spoonful. Pour the butter cream into a piping bag with star-shaped spout. Spray a grid diagonally onto the cake