Rhubarb mousse cake and pudding

As it says in the life, Third time lucky, so that there was no, I did not let that chance for rhubar (or rather me, to like him), I decided to take the third batter in his presence. I very well, that this has happened, because … the cake is delicious!! Fragile, Almond bottom, mousse tart rhubarb and sweet pudding. It can not fail to taste. I recommend you with all my heart that combination, and if you like me, so far not been able to convince the rhubarb, This cake is just for you:)!

The recipe comes from a beautiful blog Mala Cukierenka, I would recommend that you:)

Ingredients for the bottom:

• 240g flour
• 50g ground almonds
• 1/2 teaspoons of baking powder
• 70g caster sugar (or icing sugar)
• vanilla sugar (15g)
• 1 1 egg
• 1 yolk
• 100g butter
• pinch of salt

For these components to knead shortbread. The bottom of the springform pan with a diameter of 26cm parchment paper for baking, Grease the sides of the fat. Wylepić cake bottom and sides of springform pan halfway. Put in the fridge for half an hour.

Preheat oven to 190 ° C, Insert the dough and bake for 25 minutes (until golden brown). Remove, Leave to cool.

Rhubarb mousse:

• 130g of sugar
• 6,5 teaspoon of gelatine
• 1 kg rabarbaru

Peel and cut rhubarb into small pieces. Put into the pot, with sugar and cook, until rhubarb is tender. Remove from the heat. In 1/4 cup very warm water Dissolve gelatin. Add the rhubarb and mix. Set aside to cool.

Weight puddings:

• 50g of sugar
• 20g butter
• 1 cream or vanilla pudding without sugar (40g)
• 500ml of milk (Next time I would give less milk, pudding that was more compact)
• 3-4 handfuls of flaked almonds (I just do not, so chopped almonds in a frying pan and uprażyłam)

Cook the pudding according to instructions on the package. For cooked add the butter and pudding mix, to completely dissolve. Allow to cool.

When the mousse starts to harden, put it on the bottom of the baked. Put in the fridge for 1-2 hours. After this time, put the weight on the rhubarb puddings, sprinkle with almonds uprażonymi. Set aside in the refrigerator for several hours, that the mass is completely stiffened. Before serving, you can decorate with strawberries, but I ate it all, I forgot, I needed that will:)

Enjoy!

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