Crumble with Poached Rhubarb
A magical Autumn treat full of spice, ginger and cinnamon.
400g cream cheese, at room temperature
60g granulated sugar
60g unsalted butter, at room temperature
6 large egg yolks, beaten, at room temperature
200mL heavy whipping cream, at room temperature
10mL lemon juice
1 Tbs rum
80g all-purpose flour
6 egg whites, refrigerated
100g granulated sugar
Before you start your prepping, remember to keep cream cheese, butter, egg yolks and heavy cream at room temperature. Lightly grease the bottom and sides of the cake tin with cooking spray and line with baking. Wrap the base of the cake tin with aluminum foil (preferably with extra large heavy duty foil) to prevent any spills.
Preheat oven to 160 C and begin to boil the water. In an electric mixer, beat cream cheese and sugar on medium - high speed until smooth. Add the butter and mix until it's thoroughly incorporated. Add egg yolk and heavy cream and mix well. Add lemon juice and rum, and mix until the batter is very smooth.
Sift the flour twice and add to the mixer until combined. Transfer the batter to a large bowl. Wash the mixer bowl and dry completely. Make sure there is no water in the bowl.
Beat the egg whites until stiff peaks form. In the bowl of electric mixer, whip the egg whites on medium low speed till opaque, foamy and bubbly. Then add 1/3 of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy forming peaks.
Add 1/3 of the meringue to the batter and mix well first. Then add the rest of the meringue all at once and fold it in. Pour the batter in the cake tin and then gently tap the pan on the counter to remove air bubbles.
Place the cake tin in a large roasting pan and pour 2.5cm of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven.
Bake at 160 C for 60 minutes or until golden brown then reduce temperature to 150 C and bake for another 30 minutes.
When ready, turn off the oven and let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven and take the cake tin from the roasting pan, leaving to cool completely on a wire rack before taking it from the cake tin and putting it into the fridge.
Cut the cake with a knife dipped in hot water and serve.
Note: Leaving the cake in the oven to cool ensures it will not collapse with the sudden change of temperature.
23cm cake tin
Fine mesh sieve
Roasting pan to act as a water bath
Credits: Just One Cookbook