1040
April 21, 2024

Rhubarb cake with yeast dough and vanilla pudding

Time

Preparation time: 40 min.
Cooking or baking time: 35 min.
Rest period: 1 hour 15 minutes
Total preparation time: 2 hours 30 minutes

Many bakers today only offer sponge cake. The remains due to the high fat content longer fresh, but does not taste as strong as yeast cake. Yeah, Yeast is a flavor enhancer!

We like to make pie from yeast dough, but often freeze half of it. Thawed it tastes far better than kept for too long. And yeast dough with pudding layer do not give way.

ingredients

For the dough

500 g wheat flour type 405 (and some flour for dusting the dough and for baking the baking board)
80 g of sugar
1 cube of yeast
250 ml of milk
80 g sunflower margarine (and some margarine for greasing the baking tray)
1 pck or 7 g vanilla sugar
½ tsp salt
1 egg

For the cake topping

1 kg shelled rhubarb fresh or thawed
250 g of sugar
1 pck. Vanilla pudding
100 ml sour cream (½ cup)
50 g sunflower margarine
3 eggs
about 60 g butter
about 30 g powdered sugar

preparation

Peel rhubarb, cut into pieces and place in a plastic sieve, sprinkle 250 sugar over it and let stand overnight.
The result is lightly juiced rhubarb and about 400 ml of rhubarb juice.
Heat milk and margarine lightly (30-35 °). Put the flour in a mixing bowl and form a hollow in the middle. Crumble in the yeast, add some sugar and some milk and mix with flour.
Cover it up and keep it warm for about fifteen minutes.
When this dough has formed some bubbles, all the remaining ingredients for the dough can be added and stirred. (The egg can be washed and warmed as needed.)
The ingredients for the yeast dough are usually stirred until the dough separates from the bowl and does not last too long. (Very long-stirring yeast dough sometimes starts to stick again.)
We place the dough, lightly floured and covered, usually in the oven on the pizza stone, which was heated to about 30 °.
After about 1 hour, the dough should have gone sufficiently. He is taken out of the bowl and kneaded with his hands on a floured board (or similar), rolled out and laid out on a greased baking tray.

Of course you can also put the dough in a large plastic bag in the fridge until the next day and bake it the next day.

The plate can be well preheated in the oven while kneading the dough.

Once the baking tray is removed from the oven, the oven is preheated to 180 °.

The dough on the baking sheet can be slightly pricked flat with a fork to prevent larger blisters when baking. to lift.

The dough should now not get a cool breeze, but during the preparation of the topping something can go.

Preparation of the topping and finishing of the cake

For the topping, mix the custard powder with the sour cream, boil up the rhubarb juice, thicken with the custard powder and stir briefly. Then one stirs then the 50 g margarine and finally gradually three eggs.
This mixture is evenly placed on the yeast dough, then the rhubarb pieces are spread on it.
The cake does not come into the oven until it reaches 180 °. It is baked for about 35 minutes (at top and bottom heat) on the middle rail. Then the floor and parts of the floor are lightly browned.
With a sharpened chopstick, it is quite easy to determine in thicker places whether the dough is baked through. If there is still some dough, you may have to bake for another 5 minutes.
With pizza stone (on the bottom of the grid), the cake bakes as evenly as in the large oven, so that the sample on the edge is sufficient.
Our? Topping? are about 60 g melted butter and finally some icing sugar from sieve or mill.

Good Appetite

PS: Incidentally, only 2/3 of the dough was used for the photographed rhubarb cake. The yeast dough went very well, so from one third of the dough four beautiful cake rolls were kneaded and baked later.

Of course there is also a tip!