Today, another scene of cake with rhubarb. This time the wallpaper yeast. Soft, fluffy, and to that of the crust. I know, crumble like, as I:) In the summer, probably not be missing in any house and smelling delicious pastries. Because if there is anything more beautiful than the odor, which propagates, when the dough is baked? Perhaps the only apple pie can compete with this:). Bake and smakujcie. I recommend!
This is my own recipe.
Ingredients for the plaque size 25x30cm:
- 2,5 glass (250ml) of flour
- 0,5 glass of sugar
- vanilla sugar (16g)
- 2 eggs
- 70g melted butter
- 3/4 glass of milk [250ml]
- 20g of fresh yeast
- pinch of salt
Additionally:
- 400g peeled and diced rhubarb
Pour into mixing bowl flour in, make a hole in it. Pour crushed yeast, pour two tablespoons of sugar and pour half of the warm milk. Mix with a little flour so, in order to create consistency of thick cream. Allow to stand for 15 – 20 minutes to podrośnięcia. Melt butter in warm milk. Podrośniętego grout to add the remaining ingredients and mix smooth and elastic dough. Let stand covered at room temperature until double in volume, about 1,5 – 2 hours. After this time the dough briefly to form. Lamina of baking parchment paper or grease smear and sprinkle with breadcrumbs. Transfer the dough to it. On top put diced rhubarb, Sprinkle two tablespoons of sugar.
Crumble:
- 75g very soft butter
- 6og sugar
- 16g of vanilla sugar
- 100g flour
All components crumble between your fingers to form. Put the rhubarb crumble.
Bake at 190 ° C for about 40 minutes. Remove from the oven, cool.
Enjoy!
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I have a question or kneading the dough should be “pourable” and just pour on a baking tray? Should you add flour to make it “dense” cake
It should be shorted.
Very good yeast dough. Rhubarb got from a good source in combination with the cake and crumble.. pride. such a curiosity: I used dried yeast and had to leave the dough overnight in a bowl, has grown to:) Only in the morning I baked. Nothing happened all night, came out sensational (and in the evening somehow did not grow). Regards!
I'm just doing it r I love this site !!!
Great regulations !!!
Regards
Thank you, I greet!
Hello 🙂 can I use yeast powder? And if so, whether the method of preparing the dough is the same? (I never used the yeast and have no idea how to use them :P)
Besides, you website is probably the only I use and so far (5 separate regulations) All cakes come out perfectly. I am so excited about this fact, I'm going to bake the cake in the second week. Best wishes and thank you for this blog.
Thank you for the kind words 🙂
As for the dry yeast, This, of course they can be used. Please add them in half less than fresh and do not have to do leavens – all the ingredients are mixed together.
Regards!
Cake came out ok but not crazy….I greet 🙂
Baked 😀 and smells the entire dorm! Any other 5-10 minutek i wcinamy 🙂
FOR IN-delicious, However, use butter instead of margarine increases the quality of taste and 200% 🙂
I am very happy, that taste:) I am also of the opinion, strongly argues that the butter flavor:)
Yours sincerely:)
Rewelka! I'd like a piece of!
And that's the perfect cake :))
You are right, yeast can not miss. Your looks very appetizing;)
for me this cake with rhubarb 1 -2 times a year – so that the tick, but without madness 🙂 but look very nice
It looks beautiful! Your Yeast cakes are the perfect! Pride!
p.s. Best to you and his daughter,If I associate;)
The daughter of so, for me:) I celebrate tomorrow:) but thank you:)
Very appetizing 🙂
Normally I give a last chance today rabarbarowi… if I don't find him, I'll be mad 🙂 And a mad Margarita is a bad omen
There must be crumble on the bun 🙂 Pride 🙂 Regards
I love rhubarb, a yeast that's poetry in general. SUper ciasto!
Greetings:)
mmmm pycha!
It looks beautiful…I love yeast Ciach