Rhubarb-strawberry cake with frosting
easy
60 mins
60 mins
Ingredients
- 500 g Flour
- 400 ml Milk
- 1 cube (42 g) fresh yeast
- 100 g + 1 tablespoon of sugar
- 75 g soft butter
- 6 Eggs (size M)
- 7-10 Tbsp Salt
- 500 g Strawberries
- 1 kg Rhubarb
- 400 g Schmand
- 1 package Bourbon vanilla sugar
- 1 package Pudding powder "Vanilla Flavor"
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
For the yeast dough, put flour in a bowl and press a depression in the middle. Warm 250 ml milk lukewarm. Crumble the yeast into the hollow, add 50 g sugar and 100 ml lukewarm milk. Mix with some flour from the rim to a thick mash. Cover the dough and let it rise in a warm place for about 15 minutes.
- 2
Add butter, 1 egg, 50 g sugar, 1 pinch of salt and 150 ml lukewarm milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise for about 30 minutes until the dough has doubled. Wash, clean and quarter the strawberries. Wash, clean and cut the rhubarb into pieces of about 1.5 cm. Mix rhubarb and 1 tablespoon of sugar. Knead the yeast dough again briefly and roll out rectangularly (approx. 41 x 32 cm; size of the fat pan) on a floured work surface. Grease the fat pan of the oven and place the dough on top. Cover and leave to rise for 10-15 minutes in a warm place. Mix the sour cream, vanilla sugar, 5 eggs, pudding powder and 150 ml milk. Spread strawberries and rhubarb on the cake and pour the icing over it.
- 3
Grease the fat pan of the oven and place the dough on top. Cover and leave to rise for 10-15 minutes in a warm place. Mix the sour cream, vanilla sugar, 5 eggs, pudding powder and 150 ml milk. Spread strawberries and rhubarb on the cake and pour the icing over it. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Remove the cake from the oven and let it cool down. Cut into pieces
- 4
1 1/4 hours waiting time
Nutrition Facts
210 kcal
24 g
9 g
6 g
More Delicious Recipes
