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Heavy, Medium Whipping, or Light Cream
Hi there, I can't wait to try this recipe, especially with blueberry season right around the corner here in Massachusetts! Please clarify whether I should use heavy, medium whipping, or light cream. Thanks!
by Ellen
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Ritas Alsatian Cake
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Rita’s Alsatian Cake
from Rita
serves 4

Perhaps it is a memory, but this cake is at the top of all my food memories.

ingredients:

200g flour  (1 cup, 3 tbls, 1 teaspoon)

100g butter  (7 tbsp)

200 - 300 mL lukewarm water  (7oz to 10oz or 3/4 cup to 1 1/4 cup)

Pinch of salt  

30g powdered sugar  (1/4 cup + 1 tsp)

750g fruit (blueberries, apricots, plums) (7 1/2 cups)

1 egg yoke

1 cup cream

30g powdered sugar (again) (1/4 cup + 1tsp)

One 9" greased round springform cake pan

instructions:

#1: Preheat oven to 180 degrees C - (350 degrees F)

#2: Knead flour with butter and water then add a pinch of salt and 30g powdered sugar.

#3: Put the dough in the refrigerator. Cut the fruit and remove any stones if necessary.

#4: After an hour, take the dough out of the refrigerator and roll it out on a floured surface.

#5: Lay the dough in a greased round springform cake pan.

#6: Arrange the fruit in concentric circles on top of the dough.

#7: Place in a 180°C (350F) oven.

#8: Meanwhile, whisk the egg yoke, cream, and 30g powdered sugar together.

#9: After the cake has been the oven for 20 minutes, pour the cream mixture over the top and bake another 20 minutes until done.

$0.00
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Ritas Alsatian Cake
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