Description
Moist cake with a layer of rhubarb and a sweet semolina pudding topping. Delicious, sweet and fruity.
Ingredients
- FOR THE DOUGH:
- 300 grams Flour
- 200 grams Soft Butter
- 4 Eggs
- 250 grams Sugar
- ½ teaspoons Baking Powder
- FOR THE RHUBARB LAYER:
- 800 grams Rhubarb
- 100 grams Sugar
- FOR THE SEMOLINA PUDDING:
- 300 milliliters Milk
- 100 grams Sugar
- 4 Tablespoons Semolina
- 2 Tablespoons Heavy Cream
- 1 Egg, Separated
Preparation
Preheat oven to 180ºC (355ºF). Combine all ingredients for the dough. Mix for about 5 minutes until a smooth dough has formed. Butter the cake tin and place the dough into it. Bake for 20 minutes.
For the rhubarb layer, wash and slice the rhubarb in small pieces. Mix with sugar and cover until needed.
For the semolina pudding, in a small pot, heat milk with sugar. When hot but not boiling, add semolina. Reduce heat and keep stirring until semolina and milk combine into a porridge. Remove from heat. Combine heavy cream and egg yolk and pour it into semolina. Beat the egg white until stiff and carefully add it to the semolina pudding.
When the cake has baked, take it out of the oven. Leave the oven on. Let it cool for a few minutes, then pour the rhubarb over it and top with the semolina pudding. Place back in the oven for 35–40 minutes until cake is done.
