1 kg rhubarb sticks 100 g angelica stems 250 g brown sugar 500 ml cold water 3 Tbsp potato starch 5 Tbsp cold water 5 tsp brown sugar
Preparation
Wash and clean the rhubarb and cut it into pieces about 1 - 2 cm thick.
Chop the angelica stems finely.
Place the chopped rhubarb and angelica in a large saucepan, add the sugar and pour half a liter of water over it. Simmer over medium heat until the rhubarb is soft.
Mix the potato starch with the 5 tablespoons of water until smooth, then add it to the rhubarb and bring everything to the boil, stirring constantly.
Then pour the rhubarb groats into a bowl and let it cool thoroughly, occasionally stirring in a little sugar to prevent a skin from forming.
Serve the rhubarb grits with milk, Skyr or whipped cream.
Here I use a basic recipe for a classic Icelandic Djöflakaka and decorate the whole thing with a blue ganache cream and white and red fondant.
Ingredients
For the dough
630 g flour 300 g brown sugar 240 g white sugar 120 g baking cocoa 2 tsp salt 2 tsp baking soda 240 g milk 3 eggs 2 tsp vanilla 180 g soft margarine
200 g blueberry jam
For the cream
540 g white chocolate 260 ml whipping cream 1 tsp vanilla extract blue food coloring (e.g. Wilton Icing Color)
For the fondant
250 g white fondant 4 g red food coloring from the tube
Preparation of the cake
Mix flour, sugar, cocoa and salt.
Add the milk and stir in. Add the eggs, margarine and vanilla and work everything into a smooth dough.
Divide the dough into two portions and bake one after the other in the large baking pan (25 x 35 cm) lined with baking paper at 350 °F (180 °C) in the preheated oven for about 20 minutes until the cake base is cooked through (check with a stick test!).
Allow the baked bases to cool.
Then spread the bottom layer with the blueberry jam...
...and put the other floor on.
Preparation of the ganache cream
Finely chop the white chocolate and put it in a bowl.
Put the cream in a saucepan and bring to the boil over low heat, but only let it boil for a very short time, color it with a little blue food coloring.
Then pour the cream through a sieve into the bowl with the chopped chocolate and let everything stand for about 5 minutes.
Then mix everything from the center outwards in small, circular movements until you have a smooth, shiny chocolate cream.Then add the vanilla extract and enough blue food coloring to achieve the desired color and stir again until smooth.
Then put the cream in the fridge for at least two hours and then, when it has the right consistency, spread it as smoothly as possible over the cake with a spatula. If the cream is still too runny, put it in the fridge for a little longer - if it If it has become too solid, place it in the microwave for approx. 30 seconds or heat it briefly in a water bath.
Then put the blue-covered cake back in the fridge for at least an hour so that the cream around the cake can set.
Preparation of the red and white decoration
Divide the white fondant into two parts (about 1:2).
Knead the larger part well, form it into a long roll and use the rolling pin to roll it out into a strip about 2 cm wide and about 0.5 cm thick.
Then drape the blue ganache cream on the cake in three parts in a cross shape.
Color the last third of the fondant with red food coloring from the tube until a nice, bright red is achieved and then shape it into a strip about 1 cm wide that is as flat as possible.
Decorate the red fondant (also in three parts so that nothing overlaps) on the white cross.
Leave the finished Iceland cake in the fridge overnight and serve the next day!
Tip 1:
If you want to bake the cake in a normal round springform pan, you only need 2/3 of all the ingredients!
Tip 2:
On my first attempt, I couldn't estimate the amounts needed for the blue ganache - and successfully made too much. To the delight of my children, I then used the rest to make fancy blue ice cream:
Egg yolks whisked with sugar...
...mix with the remaining blue ganache.
Beat the cream, add the egg yolk-sugar-ganache mixture in portions and mix everything thoroughly.
Then let it freeze in the ice cream maker or in the freezer - and enjoy!
Preheat the oven to 400 °F (200 °C) upper and lower heat and melt the margarine. Crumble the oatmeal cookies and then mix them with the melted margarine, sugar and cinnamon.
Pour the mixture into a springform pan, press it firmly and create a border of around 4 cm on the sides. Bake at 400 °F (200 °C) for about 10-20 minutes until the base is firm, then remove from the oven and let cool.
Reduce the heat in the oven to 300 °F (150 °C) and thenfinish baking the rest. For the filling, stir the cream cheese with the flour and salt until the cream cheese has softened. Then add the sugar, sour cream and vanilla and stir together. Finally add the eggs and mix everything thoroughly.
Place the filling on the pre-baked baseandbake at 300 °F (150 °C) for about 1 1/4 hours (check occasionally with a toothpick to see whether the filling is already firm or needs a little more baking time).
Allow the finished cake to cool, place in the refrigerator and then serve well chilled.
for the cake 3 large ripe bananas 200 g brown sugar 1 tsp grated vanilla 150 g melted margarine 2 eggs 100 ml buttermilk 500 g wheat flour 2 tsp baking soda 1 tsp salt 150 g nougat chocolate
for the cream
150 g white chocolate 175 g cream cheese 30 g soft margarine
Preparation
Preheat the oven to350 °F (180 °C) upper/lower heat.
Puree the bananas...
...and mix in a large bowl with the sugar and vanilla.
Then add flour, baking powder and salt, stir in and work withthe melted margarine, eggs and buttermilkto form a smooth dough.
Chop the nougat chocolate for the dough and stir it in with a mixing spoon.
Put the dough in a baking pan lined with baking paper and let it bake at 350 °F (180 °C) for a good 3/4 hour until the dough is cooked through and nothing sticks when you test it. Let the cake cool on a rack.
For the cream, melt the milk chocolate in a water bath. Meanwhile, take the cream cheese and margarine out of the refrigerator so that they can reach approximately room temperature.
Mix the melted, slightly cooled chocolate with the cream cheese and margarine to form a smooth cream and spread on the cooled banana cake.
Then place the finished cake with the cream in the refrigerator for at least 2 hours so that the cream hardens and then serve.
Beer cheese
