Rhubarb Cream Pies
Votes: 2
Time: 1 hour 45 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
These simple cakes are made with pound cake layers. Cut them out with a round cookie cutter, toast them in the oven, and top them with honey syrup, strawberry jam, and a rhubarb cream cheese frosting that pairs perfectly with strawberries. To make the frosting, the rhubarb is simmered in syrup and then mixed with whipped cream made from heavy cream, sugar, and mascarpone cheese. Pipe the rhubarb onto the cake layers with a star tip to create a beautiful frosting. Serve this dessert at house parties or any celebration.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup + 3 tablespoons sugar
- 2 tablespoons of honey
- A pinch of salt
- 2 cups chopped fresh or frozen rhubarb, thawed
- 0.5 cups heavy cream
- 3 tablespoons mascarpone cheese or clotted cream, room temperature
- 2 tablespoons powdered sugar
- 8 slices pound cake or 8 sweet flatbreads
- Strawberry jam
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Recipes with similar ingredients: sugar, honey, rhubarb, cream, mascarpone cheese, powdered sugar, cupcake, strawberry jam
Cooking the dish according to the recipe:
- In a small saucepan, combine the sugar, honey, salt, and 2 tablespoons of water and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves. Pour 1.5 tablespoons of the syrup into a small bowl. Add the rhubarb to the saucepan with the remaining syrup; cook, stirring occasionally, until the rhubarb softens and the mixture thickens, 15-20 minutes. Cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate for at least 1 hour.
- Beat the cream, mascarpone, and powdered sugar with a mixer on medium speed until stiff peaks form. Fold 1/3 of the cream mixture into the rhubarb mixture, then fold in the remaining cream mixture. Cover and refrigerate for at least 1 hour.
- Meanwhile, preheat the oven to 190°C (375°F). Using a 5cm (2-inch) round cookie cutter, cut out circles from the cake slices. Transfer to a baking sheet and bake briefly for 5 minutes. Remove from the oven and immediately brush with the reserved syrup; let cool completely on the baking sheet.
- Spread a layer of strawberry jam on the cake layers. Transfer the rhubarb cream to a pastry bag fitted with a large star tip. Pipe the cream onto the cake layers.
Categories:
recipe / Mixer / Festive dishes / Party Dishes / Cocktail party / Desserts / Cakes / Appetizers / Canapes / Food Network - recipes
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