These simple cakes are based on ready-made pound cake cakes. Cut them into a round cut for cookies, toast in the oven and cover with honey syrup, strawberry jam and cheese cream with rhubarb that matches perfectly with strawberries. For cooking rhubarb cream is boiled in syrup and mixed with whipped mass of cream, sugar and mascapone cheese. Jerk off him on the cake with the help of the nozzle of the star so that he covers the cakes beautiful hats. Serve this dessert at home parties или на любом празднике. 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 16 The recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. + 3 tbsp. l Sahara
- 2 tbsp. l honey
- A pinch of salt
- 2 tbsp. chopped fresh or frozen rhubarb, defrost
- 0.5 tbsp. fat cream
- 3 tbsp. l mascarpone cheese or melted cream, room temperature
- 2 tbsp. l powdered sugar
- 8 slices of pound cake or 8 butter cakes
- Strawberry jam
Recipes with similar ingredients: sugar, honey, rhubarb, cream, cheese mascarpone, icing sugar, cupcake, strawberry jam
Recipe preparation:
- In a small saucepan, mix sugar, honey, salt and 2 tbsp. l water and over medium heat bring to a slow boil. Cook stirring until sugar dissolves. Pour 1.5 tbsp. l syrup in a small bowl. Add rhubarb to the pan with the remaining syrup; cook, stirring occasionally, until the rhubarb is soft and the mixture thickens, 15-20 minutes. Cool slightly, then shift to blender and grind until smooth. Transfer to a bowl and refrigerate for at least 1 hour.
- Beat with a mixer at medium cream speed, mascarpone and powdered sugar until stable peaks form. Mix first 1/3 cream mixture in rhubarb mixture, then mix the remaining creamy mixture. Cover and refrigerate for at least for 1 hour.
- Meanwhile, preheat the oven to 190 ° C. Using round cuts for cookies with a diameter of 5 cm. cut circles from slices cupcake. Transfer to a baking sheet and bake a little for 5 minutes. Remove from the oven and immediately lubricate with the deferred syrup; allow to cool completely on a baking sheet.
- Apply a layer of strawberry jam to the cakes. Transfer cream from rhubarb in a pastry bag with a large nozzle star. Jerk off cream on cakes.
