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danish rhubarb marzipan cakes (rabarberkage)
Inspired by the treats at the Louisiana Museum of Modern Art in Denmark, these individual cakes feature a buttery pastry shell filled with rich almond marzipan cream and tart rhubarb compote. They are best served warm with a generous dollop of cool crème fraîche to balance the sweetness.
recipe by
eve
dessertScandinavian6 servingsvegetarian
30
prep (min)
25
cook (min)
55
total (min)
- •250 grams all-purpose flour
- •150 grams cold butter, cubed (for pastry)
- •75 grams powdered sugar
- •1 item egg (for pastry)
- •150 grams marzipan (grated)
- •100 grams soft butter (for filling)
- •100 grams granulated sugar (divided)
- •1 item egg (for filling)
- •200 grams rhubarb stalks, chopped into small pieces
- •1 tsp vanilla extract
- •1 item egg (beaten, for glazing)
- •200 ml crème fraîche (for serving)