Rhubarb pie with protein soufflé

Category: Bakery products
Rhubarb pie with protein soufflé

Ingredients

For the base
Flour 1 glass
Margarine (or butter) 100 g
Sour cream 1/3 cup
Soda 0.5 tsp
For filling
Rhubarb, finely chopped 1 l
Sugar 0.5 cups
Yolks 3 pcs.
Corn starch 2 tbsp. l.
To cover
Protein 3 pcs.
Sugar 2-3 st. l.

Cooking method

  • Dough.
  • Grind the flour with margarine into even crumbs, collect with a slide, make a depression in it, pour sour cream mixed with soda into it. Knead the dough quickly and refrigerate for about an hour.
  • Filling.
  • Cover rhubarb with sugar and simmer over low heat. When it boils properly, add the starch, heat, stirring, until thickened. Remove from heat and refrigerate. Add the yolks to the chilled mass and mix well.
  • Pie.
  • With chilled dough, lay out a form 18x23 cm (or D 24), forming a side of 2-3 cm. Fill the form with the filling and place in an oven preheated to 180C.
  • After 25 minutes, take out, cover with whites, whipped with sugar into a strong foam and bake at 150C for another 25 minutes.
  • Keep the pie in the refrigerator overnight (or day) before use. Then all the components will unite with GENTLE friendship, and caramel dew will appear on the surface of the souffle.
  • Rhubarb pie with protein soufflé

Note

It is better to lay the form with paper to make it easier to get the cake.
Today, as a filling, I used "cake" left over from jelly.
And in winter I bake from frozen.

Rada-dms
Oooh, so something, and I have rhubarb this year, like a baobab !! So God himself ordered this recipe to be tasted!
Premier
Olenka, I really like this filling - like a gentle foam that melts on the lips.

Gala
Quote: Premier

.... delicate foam that melts on the lips
Ltd! I like that
Bishka
Will sorrel go instead of jealousy?
Gala
Bishka, in my opinion, this is a completely different song ...
Let's wait for Olya's answer
Premier
Quote: Bishka
Will sorrel go instead of jealousy?
Another song doesn't mean that nobody will like it!
I bake pies with berries using this technology, and tried with lemon ... So go for it!
celfh
Premier, Olya! Great recipe !!!
Premier
Tatyana, Thank you! I appreciate your assessment!
Bishka
Quote: Gala

Bishka, in my opinion, this is a completely different song ...
Let's wait for Olya's answer
I just never ate rhubarb, but it seemed to me something close to the sorrel ..., I'm probably wrong
Premier
Quote: Bishka
he seemed to me something close to the sorrel
Well, at least in terms of oxalic acid content for sure!
TATbRHA
Premier, could you indicate the amount of rhubarb in more common units - for example, in grams? .. I want to bake such a cake.
Thank you.
Premier
Well, take, say, 800 BC.
I'm not sure exactly, but I think so.
TATbRHA
Thank you, tomorrow or the day after tomorrow I will bake it too: I also have good rhubarb, and a lot!
Premier
God help me Tatyana!
Fantik
Premier, Olya, thank you for a very interesting recipe! I've been going to bake this cake for a long time. Rhubarb was harvested in the freezer in the fall.)) And now it happened in the New Year! :)))
Very tasty and beautiful! Thank you!

Rhubarb pie with protein soufflé

Rhubarb pie with protein soufflé

Droplets ...
Rhubarb pie with protein soufflé

My rhubarb jam is always reddish.
Rhubarb pie with protein soufflé
Premier
AnastasiaI'm smitten! Extraordinary beauty!
I am very glad that you liked the cake!
Fantik
Olya, Thank you! Yes, I liked it very much. I will repeat, but decided to divide the baking into three stages. First, the shortbread without rhubarb until half cooked.
Premier
And what, get wet?
I never bake this dough beforehand. Actually, this is what makes me happy that no steps are required.
Fantik
Olya, he did not get wet, but simply did not rise a drop. The dough remained firm, not crumbly under the rhubarb.
Premier
Well, I guess that's the way it should be.
In any case, in order to use a recipe, you must first adjust it to your (your) taste.

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