I grew up with all sorts of variations of this delicious cake and nowadays I tend to make it myself regularly – especially when we have guests, who often end up asking for the recipe. I like it best hot and fresh out of the oven with a cold glass of milk, but of course you can enjoy it with a cup of tea or coffee after it cooled down as well. So here you go …
|This cake is delicious with a variety of fruit as a cover. But first here is|
what you need for the dough for two trays. We never make less than that even
if we make it for Yen and myself only. a. A tray is about 30 cm x 45 cm and only about 2 cm deep.
The dough before you put in the flour
|And here is what you do step by step:|
and ready to be spread on the tray
|Now the dough is ready. Cover 2 flat baking trays with baking paper and spread the dough evenly. All you now gotta do is spread the fruit. Oh, yeah. The fruit …|
This is where this cake truly shines. It is delicious with a multitude of fruit coverings. It is important NOT to press down the fruit pieces and cover the dough quite densely.
After you spread the dough like that, your cake is ready for some fruit
It is probably possible to combine some of the fruit cover and experiment
A rhubarb cake ready to go into the oven
|Now that you have covered the dough you just gotta pop it into the oven for|
approximately 45 minutes at about 180 to 200 degree Celcius and wait until it becomes golden brown on the top. If you have both trays in the oven at the same time keep swapping
them up and down so they get even heat.
When the cake is ready you can serve it warm or wait until it cooled down. I
Gutes Gelingen und Guten Appetit!