[NEW] How to Make Rhubarb Custard Cake with Fairmont Hotel Vancouver's Executive Chef, Dennis Peckham 2020

How to Make Rhubarb Custard Cake with Fairmont Hotel Vancouver's Executive Chef, Dennis Peckham

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We’re baking with Chef Dennis Peckham, Executive Chef at Fairmont Hotel Vancouver. This Rhubarb Custard Cake is a must try at home!
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7 thoughts on “[NEW] How to Make Rhubarb Custard Cake with Fairmont Hotel Vancouver's Executive Chef, Dennis Peckham 2020

  1. heather forbes says:

    I'm looking at my cake through the oven window and the rhubarb has disappeared! It sank. I also only needed 300 g of rhubarb to cover the top of the cake. I followed the steps with him but I don't know why my rhubarb has sunk when I used less. Maybe it is because I used a hand mixer? I'm sure it will still be tasty 🙂

  2. holiday bakerman says:

    Here's the recipe:Fairmont Vancouver Rhubarb Custard Cake
    Bowl 1
    2 Cups Flour
    1.5 Tsp Baking Powder
    1 Tsp Salt
    Bowl 2
    3 Cups Sugar
    Bowl 3
    6 Eggs
    2 Egg Yolks
    Bowl 4
    4 Tbsp Dark Rum
    1/2 Cup Sour Cream
    4 Tsp Lemon Zest
    Bowl 5
    8 Tbsp Melted Cooled Butter
    700 Grams Rhubarb
    Extra sugar for sprinkling
    Directions:
    Preheat oven to 350F
    Prep 9” Springform pan by lining it with parchment paper and buttering sides
    Sugar and Eggs in Mixer medium Speed 4 to 5 minutes
    Sift flour etc.
    Mix rum mix and butter
    Add Rum mixture to eggs and sugar and mix. Stir in flour mix. Scrape Down bowl and mix lightly again.
    Pour batter into prepared pan and let batter rest of 10 minutes
    Prepare rhubarb by cutting into equal sized pieces then slicing each length in half .
    Place rhubarb on top of batter in your desired pattern . Sprinkle with sugar.
    Bake in oven at 350F for 45 to 60 minutes. Cake should be nicely browned an pull away from the sides a bit.
    Cool for 30 minutes and remove from pan.
    Continue cooling over night. Serve 🙂

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