- baking paper
- Cake tray 28 cm Ø
Ingredients for cake batter
- 220 pure spelled flour
- 1 teaspoon (level) sea salt
- 100 g pure vegetable butter/margarine, soft (Balance Migros)
- 1 dl lukewarm, boiled water
- 100 g almonds, unpeeled and chopped
Ingredients for casting
- 250 ml soy cream for cooking (Soja Cuisine Alnatura Migros)
- 2-3 bags of vanilla sugar bourbon
- Ingredients edition
- 100 g chopped almonds
- 4-6 rhubarb stalks depending on size
- 2 tablespoons coarse cane sugar
preparation
- Put flour and salt in bowl, mix well
- In a separate container, mix the water and soft butter well with a whisk and pour over the flour
- Knead into a dough (mixer) and roll out finely on baking paper
- Place on a baking tray with baking paper, prick with a fork and chill for 30 minutes (refrigerator).
- Sprinkle 1 tablespoon of cane sugar by hand over the entire cake batter
- Distribute chopped almonds as desired
- Cut peeled and washed rhubarb stalks into 1.5 cm thick slices
- Lay out the rhubarb slices in a circle
- Mix the soy cream and vanilla sugar with a whisk and pour over it drop by drop
- Sprinkle 1 tablespoon of cane sugar over the flan by hand
- Bake in the oven preheated to 170° on a rack (bottom shelf) at pizza/cake setting or, depending on the oven, at lower heat for 1 hour. Turn off the oven and let it stand for a while
Serve with vegan, slightly sweetened whipped cream if desired