{"id":3124,"date":"2024-05-20T08:24:45","date_gmt":"2024-05-20T08:24:45","guid":{"rendered":"https:\/\/homekitchennotes.com\/flavorfinesse\/?p=3124"},"modified":"2024-05-20T08:24:45","modified_gmt":"2024-05-20T08:24:45","slug":"german-rhubarb-almond-cake","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/german-rhubarb-almond-cake\/","title":{"rendered":"\u30c9\u30a4\u30c4\u98a8\u30eb\u30d0\u30fc\u30d6\u30fb\u30a2\u30fc\u30e2\u30f3\u30c9\u30b1\u30fc\u30ad"},"content":{"rendered":"<p id=\"mntl-sc-block_1-0\">There\u2019s a lot going on in this traditional German cake and we\u2019re not mad about it. It has three distinct layers:&nbsp;<\/p>\n\n\n\n<p id=\"mntl-sc-block_3-0\">First, a shortcrust base (which features white wine for extra flavor) is kneaded, chilled, rolled out like pie dough, and pressed into a cake pan. Sugary rhubarb pieces are scattered over the crust, followed by a creamy almond flour custard that\u2019s subtly flavored with vanilla extract and cinnamon.&nbsp;<\/p>\n\n\n\n<p id=\"mntl-sc-block_5-0\">The custard calls for vanilla sugar, which is just regular white sugar infused with vanilla beans. If you don\u2019t have vanilla sugar in your pantry, you can replace it with one teaspoon of vanilla extract.&nbsp;<\/p>\n\n\n\n<p id=\"mntl-sc-block_7-0\">Creme fraiche, meanwhile, is essential for the velvety texture of the decadent filling. If you can\u2019t find it at the grocery store, you can&nbsp;<a href=\"https:\/\/www.allrecipes.com\/recipe\/222387\/chef-johns-creme-fraiche\/\">make your own creme fraiche at home<\/a>\u2014or just substitute sour cream or Greek yogurt.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"mntl-structured-ingredients__heading_1-0\">Ingredients<\/h2>\n\n\n\n<p>Rhubarb Filling<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6\u00a0cups\u00a0peeled and chopped rhubarb<\/li>\n\n\n\n<li>\u00be\u00a0cup\u00a0white sugar<\/li>\n<\/ul>\n\n\n\n<p>Cake base<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>7\u00a0tablespoons\u00a0unsalted butter, softened<\/li>\n\n\n\n<li>\u2153\u00a0cup\u00a0white sugar<\/li>\n\n\n\n<li>2\u00a0cups\u00a0all-purpose flour<\/li>\n\n\n\n<li>2\u00a0tablespoons\u00a0white wine<\/li>\n\n\n\n<li>2\u00a0teaspoons\u00a0baking powder<\/li>\n\n\n\n<li>1\u00a0large\u00a0egg<\/li>\n<\/ul>\n\n\n\n<p>Almond Custard<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0cup\u00a0almond flour<\/li>\n\n\n\n<li>\u00be\u00a0cup\u00a0cr\u00e8me fra\u00eeche<\/li>\n\n\n\n<li>2\u00a0tablespoons\u00a0cr\u00e8me fra\u00eeche<\/li>\n\n\n\n<li>\u2154\u00a0cup\u00a0white sugar<\/li>\n\n\n\n<li>2\u00a0large\u00a0eggs<\/li>\n\n\n\n<li>2\u00a0teaspoons\u00a0vanilla sugar<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0ground cinnamon<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Local Offers<\/h3>\n\n\n\n<p>Change<\/p>\n\n\n\n<p>Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code?<\/p>\n\n\n\n<p>Advertisement<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"recipe__steps-heading_1-0\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\" id=\"mntl-sc-block_8-0\">\n<li>For the rhubarb filling: Combine rhubarb and sugar in a large bowl. Mix to combine and set aside to allow the rhubarb to release some juice, about 1 hour.<\/li>\n\n\n\n<li>For the cake: Beat butter and sugar together in a large bowl until light and fluffy. Add flour, wine, baking powder, and egg; mix together to form a dough. Wrap dough in plastic wrap and place in the refrigerator for 5 to 10 minutes.<\/li>\n\n\n\n<li>Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.<\/li>\n\n\n\n<li>Roll dough out on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.<\/li>\n\n\n\n<li>Drain rhubarb and evenly scatter over the dough; bake in the preheated oven for 45 minutes.<\/li>\n\n\n\n<li>Meanwhile, make the custard filling: beat almond flour, 3\/4 cup plus 2 tablespoons cr\u00e8me fra\u00eeche, sugar, eggs, vanilla sugar, and cinnamon together until smooth.<\/li>\n\n\n\n<li>Remove cake from oven after 45 minutes; top with almond custard mixture and use a spatula to spread it evenly to the sides of the pan. Return cake to the oven and bake until golden brown on top, about 30 minutes more.<\/li>\n\n\n\n<li>Allow the cake to cool in the pan before slicing.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>There\u2019s a lot going on in this traditional German cake and we\u2019re not mad about it. It has three distinct layers:&nbsp; First, a shortcrust base (which features white wine for extra flavor) is kneaded, chilled, rolled out like pie dough, and pressed into a cake pan. Sugary rhubarb pieces are scattered over the crust, followed by a creamy almond flour custard that\u2019s subtly flavored with vanilla extract and cinnamon.&nbsp; The custard calls for vanilla sugar, which is just regular white sugar infused with vanilla beans. If you don\u2019t have vanilla sugar in your pantry, you can replace it with one teaspoon of vanilla extract.&nbsp; Creme fraiche, meanwhile, is essential for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divine-dessert"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/3124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=3124"}],"version-history":[{"count":0,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/3124\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/3125"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=3124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=3124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=3124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}