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Torta di rabarbaro con crema pasticciera

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2 yolk egg
2 spoons sugar
2 spoons plain flour
2 glasses milk
2 pieces lemon zest
cake's base
2 eggs
10 spoons sugar
10 spoons olive oil
plain flour
1/2 yeast bag Pane Angeli
on top
1 bunch rhubarb
1 spoon sugar
3 spoons water
1/2 lemon juice

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Torta di rabarbaro con crema pasticciera

  • Medium


  • cake's base

  • on top



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cake's base

Grease and flour a 24 cm round cake tin. Place the eggs in a bowl add sugar and whisk until well combined. Add olive oil and mix. Add the yeast bag, mix well and add slowly the flour, mix with a spoon . Take the dough out of the bowl and gently press it together with your hands and shape into a ball. Rest for 30 minutes.


Crema Pasticciera

Divide the white egg from the yolk. Pour yolk egg in a little sauce pan, add sugar and beat with a whisk until the sugar is well melted. If you want , you can add grated lemon. Slowly add flour and continue to beat until combined. Add milk and lemon zest, mix well. Put on low heat and bring to boil, without stopping to mix. Remove from the heat when the cream has reached the density you prefer. Leave to cool.


cake cake cake

Preheat your oven to 180.
Roll out the pastry. Gently lift the pastry into the prepared tin. Make holes with the fork on the pastry. Pour crema pasticciera over the pastry base. Meanwhile wash rhubarb and cut it in small pieces. Place rhubarb in a pan with sugar, 1/2 lemon juice and water, cook for 10 minutes. Pour half of the caramelized rhubarb over the cake. Bake for 40 minutes. Add the other rhubarb over the cake and served !


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