Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Fruit
Sponge mixture
Bake
Utensils
4 ramekins, approx. 300 ml each, greased and floured
How it's done
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Fruit
Mix the rhubarb, sugar and vanilla sugar, cover and leave to infuse for approx. 10 mins.
Sponge mixture
Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is frothy. Mix in the almonds, flour and rhubarb, divide the mixture into the prepared ramekins.
Bake
Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, dust with icing sugar.
| Serve with: | Vanilla custard |
|---|
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