Time for Harvesting Rhubarb – Rhubarb Pie

Time for Harvesting Rhubarb – Rhubarb Pie

Dessert & Sweet, Cake

The time for harvesting rhubarb has come, actually it came some weeks ago but we did not have time to get to it until now. 12 kg harvested rhubarb become 10 kg after peeling and taking away the parts you  don’t like. We decided to make marmelade but also a rhubarb pie for the Sunday teatime. This pie serves 8 people and is quite easy to make. The sour sweet taste makes it refreshing and it is usually always very appreciated.

Serves: 8 People                     Time: 30 min                Cooking time: 30 min               

Ingredients
CRUST

200 g butter melted
250 g flour
1 pinch of salt
1 teaspoon baking powder
60 g sugar
2 teaspoons vanilla sugar

FILLING

About 600 g of rhubarb – cleaned, peeled and cut in pieces
2-3 tablespoons potato starch – to make the filling less liquid (optional)
about 100 g of sugar
powdered sugar to sprinkle on top

Directions

Wash, peel and cut the rhubarb in 1-2 cm pieces. Mix with potato starch and sugar. Turn on the oven to 200°C. Prepare the dough. Mix all the ingredients for the crust by hand. Fill the pie dish with the crust and leave a little for sprinkling on top. Fill the pie crust with the rhubarb. Sprinkle the leftover crust on top and bake in oven 20-30 min. Sift the powdered sugar on top and serve with the vanilla sauce or vanilla ice cream.

VANILLA SAUCE

Instead of vanilla ice cream we made some vanilla sauce to balance the sourness of the rhubarb. We used a vanilla pudding powder and mixed with more milk than recommended but you can also make your own sauce with cornstarch and milk, sugar and vanilla extract. Follow the recommended amounts on the package.

Swedish Dream Roll

Swedish Dream Roll

Cake

Serves: 8 people             Time: 1 hour                      

Ingredients

DOUGH

150 g flour
120 g sugar
2 teaspoons baking powder
2 teaspoons vanilla powder
2 tablespoons cocoa powder (optional)
50 g butter
200 ml milk

BUTTER-COFFEE CREAM

150 g butter
100 g icing sugar
1 tablespoon water
1 teaspoon vanilla sugar
6 tablespoons cold espresso coffee

TOPPING (optional)

about 150 ml cream
2 teaspoons vanilla sugar

 

Directions

Preheat the oven to 250 degrees. Cover an oven tray (size of your oven) with baking paper. Now start to make the sponge cake dough. Melt the butter but don´t let it boil. Pour in the milk and heat to room temperature. Mix the dry ingredients and pour the butter and milk mix over the dry ingredients, mix to a liquid smooth dough. Pour the dough into the baking tray and spread out evenly, 1 – 1 1/2 cm thickness. Bake in oven for about 10 min until slightly golden brown, should still be soft so you can easily roll it.

Make the buttercream by mixing the room tempered butter and icing sugar to a smooth consistency, while mixing add water, cold coffee and vanilla sugar. When the cake has cooled down sprinkle with sugar or coconut flakes. Flip it over by placing a new baking paper and tray or cutting board on top of the cake and thereafter turning it around. Spread out the butter cream filling evenly on top, then roll slowly from one of the long sides of the cake, use the baking paper to make the role. Just before finishing rolling, lift the cake carefully to the tray you want to serve it on.

Cover with whipping cream and decorate with fruit or grated chocolate. Can also be made without the cream and served with other cookies for teatime. If you make it without cream, you can freeze the cake and take it out 1 hour before serving.  Then it is really tasty and easy to cut.
This cake can be made vegan with soya milk and margarine or oil but it is more difficult to roll.

 

 

Lemon Sponge Cake

Lemon Sponge Cake

Cake, Vegan

Serves: 8 People    Time: 30 min preparation time and 35-40 min in the oven.

Ingredients

200 g of flour
180 g of sugar (brown or white)
250 g of yoghurt (soya yoghurt or yoghurt)
60 g butter, melted (you can also use margarine if you want to make it vegan)
1 teaspoon baking powder
lemon zest from one organic lemon
1 pinch of salt
rosepetals almond flakes or berries to decorate

Directions

Mix the sugar with the lemon zest and yogurt in a bowl for a few minutes. Mix separately the baking powder and the flour, and add the salt. Add slowly the melted butter to the yoghurt mixture while continuing to whisk, then add flour mixture. Pour the mixture into a greased pan and bake for about 35 – 40 minutes oven preheated to 180 °. It is good to have the ingredients at room temperature when starting.

Mini Bombolini

Mini Bombolini

Cake

Ingredients 

DOUGH

500g of flour
60g of sugar
70g of butter
zest of 1 lemon
25g of fresh yeast
oil for frying
1 pinch of salt
icing sugar

PASTRY CREAM

600ml of vanilla soyamilk
45g of flour
2 tablespoons cornstarch
30g butter
1/2 teaspoon turmeric
1 teaspoon of vanilla sugar
lemon peel from 1 lemon

Directions

Melt the butter and add a bit of water, bring the mixture to room temperature, add the yeast and let it dissolve. In a bowl mix the flour, a pinch of salt, the sugar and the grated rind of 1 lemon. Mix well and make a space in the dough which you can pour in the butter and water mixture, inside of which you will pour the butter and the water containing yeast. Mix well and knead to an elastic dough, if necessary add more water. Cover the dough and place it in a warm place to rise for at least 2 hours. While waiting make the filling.

MAKE THE PASTRY CREAM

Heat 500 ml of the vanilla soymilk in a pot on low heat. Mix with a whisk  the rest of the soyamilk with the cornstarch and flour and add to the pot. Add lemon peel and butter and stir the mixture with a whisk until thick and boiling. Add 1 teaspoon of vanilla sugar and 1/2 teaspoon of turmeric. Let cool down. Back to the dough, knead it again and roll it out with a rolling pin on a floured working surface until 1 cm thick. With a cutter or with the glass, cut discs with a diameter of about 7 cm. Place the discs on a floured surface and cover with a cloth and let rest for an hour. Heat sunflower oil and fry a few discs at a time, you will have to turn them so that they are fried on both sides. When they have inflated and have become golden brown remove the discs from the oil with the help of a slotted spoon. Place them on paper towels to dry and then roll in icing sugar. While the bombolonis are still warm it is time to fill them with the cream. Take your pastry bag with a plain round tip of 1 –1 ½ cm and fill it with the cream, make a hole on the side or on the top of the bomboloni with a small sharp knife, insert your pastry tip and carefully squeeze in the cream until the bomboloni feels heavy and you can see the cream coming out. Serve right away. Enjoy!