Estonian Rhubarb and tvorog cake (6 por)
Rhubarb is super popular in the Baltics, where Katya grew up and has a relatively short season, so enjoy whilst it lasts.
This is a lush, yet not too sweet cake which has 4 layers: the crumbly base, the curd cheese centre, the rhubarb and cardamom top and the crumble like finish.
The cake is a fitting finale to your garden party or with Ivan chai in the afternoon.
The recipe (and the pic) is from our dear friend Pille of Nami-Nami, a wildly popular Estonian food blog.
* You must have the cake with Neal's Yard creme fraiche. Seriously. *
6 good size slizes.
How to store:
In the fridge for up to 5 days. You can freeze the cake on the day when you receive it, tightly wrapped, for 1 month.
How to eat:
At room temperature is best - take out of the fridge 1-2 hours before you want to enjoy it.
You can heat up in the oven (180C or 160C fan-assisted) for 10 mins.
organic flour, caster sugar, butter, eggs, tvorog, sour cream, rhubarb, cardamom ground, baking powder, salt.
Allergens: gluten, milk.