Saturday, 4 June 2011

Rabarbrikook kondenspiima ja toorjuustuga / Rhubarb and Cream Cheese Cake with Condensed Milk



Minu jaoks täiesti uut moodi toorjuustukook, milles on kõik veidi teisiti, kuigi lõpptulemus on väga maitsev. Esiteks pole ma kunagi söönud toorjuustukooki rabarbriga, teiseks pole ma kunagi teinud juustukooki kondenspiimaga ja kolmandaks ei ole ma valmistanud ise algusest lõpuni nii head koogipõhja. Viimane maitses just nagu Digestiivi-küpsised. Selles koogis on kõik maitsed omavahel tasakaalus nagu magus-hapu ning pehme (lausa siidjas) ja krõbe. Just nagu mulle meeldib!

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This cake has quite a different take on cheese cakes, but the result is delish. First off, I have never baked a cheese cake with rhubarb, neither have I ever put condensed milk in one or made such a tasty, Digestive biscuit-like, base from scratch. All the tastes are balanced in this cake, like the sweet and sour as well as silky cream and crispy base.

Retsept on siin, blogis Siit nurgast ja sealt nurgast. Ma ei hakka seda siia kleepima, lisan ainult, et põhjas kasutasin täisteranisujahu, mis sobis kaerajahuga ideaalselt.


The recipe is from this Estonian food blog.

You'll need:

Base:
150 g of butter
3 dl of all-purpose flour (I used whole grain wheat flour)
1.5 dl of oat flour (I milled mine from oat flakes)
2 tbsp of sugar
1/4 tsp of salt
2 tbsp of water


Base by hand: Mix the two flours and using a knife chop the butter into the flour. You can also incorporate them by hand but make sure not to melt the butter too much. Add the sugar and salt as well as the cold water. Incorporate. Press the dough into a flat ball, wrap in foil or film and refrigerate for one hour.

Base with a food processor: Use the cutting function. Cut the cold butter into cubes by hand and place in the food processor. Add the flours, salt and sugar. Press the "Pulse" button 4-5 times to create flour-butter crumbs. It doesn't have to be very fine but pebble-like. Add the cold water and process on a low speed until the dough in incorporated. Don't overdo it, as soon as it looks mixed and even take it out and press into a flat ball. Wrap the dough in film or foil and refrigerate for one hour.

Press the dough into a round lined cooking form (about 26 cm) covering the sides as well as the base. Using a fork make a few holes into the base. Refrigerate for another 10-20 minutes or as long as the oven heats up. To make sure the base keeps its shape, cover it with cooking paper and place a weight on top, eg. dried beans, peas or special ceramic balls.

Bake at 200 degrees for 10-12 minutes. Remove the weight and bake for another 5 minutes.


Filling:

350-400 g of rhubarb
1 tbsp of sugar
400 g of condensed milk (room temp)
200 g of cream cheese (room temp)


Chop the rhubarb and mix with the sugar. Let stand for 10 minutes and pour away the juice that has separated from the rhubarb.

The cream cheese and condensed milk have to be at room temperature. Whisk them together until smooth. Pour the cream on the base and place the rhubarb on top.
Bake at 180 degrees for 30 minutes. Let cool. As with all cheese cakes it gets better if you refrigerate it overnight.

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