Recipe: Summer cake step by step with pictures | Handy.Recipes

Summer cake

Cooked summer cake

Time to cook: 120 minutes

Total Servings: 12

Nutritional Value

In the rhubarb and strawberry season we want to have something delicious, interesting, unusual and beautiful to match the bright sunny days. I propose to bake a delicious fluffy cake with two kinds of stuffing, that will decorate your table, cheer up your loved ones, and thus fill another summer day of your life with joy and happiness. Welcome, come and have tea with us!

Author of the recipe

Ingredients for summer cake:


  • Wheat flour / Flour - 600 g
  • Sugar - 1 tablespoon
  • Yeast (dry) - 10 g
  • chicken egg (2 for dough + 1 for greasing the cake) - 3 units
  • Butter - 90 g
  • Milk - 250 ml

Stuffing 1

  • Rhubarb - 600 g
  • Sugar (to taste)
  • Walnuts - 1 handful.

Stuffing 2

  • Pudding (strawberry) - 0.5 packet.
  • Sugar - 1 tablespoon
  • Milk - 200 ml
  • Strawberries - 1 handful.

How to cook summer cake step by step with photos

Mix flour sifted through a sieve with dry yeast, sugar and a pinch of salt. Add 2 eggs, melted and cooled butter and warm milk.

Knead the dough, cover with a towel and leave to rise for about an hour.

While the dough is rising, prepare the toppings. So, peel the rhubarb and cut into pieces.

Put the pieces of rhubarb in a saucepan, add two tablespoons of sugar first and stew until smooth, add sugar to taste, I had a total of about 5 tablespoons. Turn off the fire and pour in the rhubarb "porridge" A handful of finely chopped nuts. If the filling is still a bit thin, add more nuts or thicken it with a spoonful of breadcrumbs or crushed cookies, or half a packet of vanilla pudding. You can just add a spoonful of starch. Let the filling cool.

For the second filling, in a saucepan mix sugar with half the strawberry pudding, add 200 ml of milk and stir. Bring to the heat and stir constantly until it thickens. Turn off the heat and stir in the pudding and finely chopped strawberries.

So that when the pudding cools, and to speed up the process, cover the pudding with clingfilm by placing it directly on the surface and put the ladle in a bowl with cold water.

The dough has doubled in volume. Roll it out into a layer and use a glass or mold of 6-7 cm diameter to cut out circles.

On each circle put about a teaspoon of rhubarb filling.

Fold a circle of dough in half and with your fingers press the dough around the edges, leaving the top open.

Pin the edges together to make a dumpling with the top open.

Line a cake tin with baking paper and grease it with butter.

Arrange our "dumplings" (or rosettes, whichever you prefer) in a circle, not too tightly.

Do the same with the other stuffing, and arrange the rosettes in a second circle.

Continue laying out the details of our cake, alternating the circles with different fillings. Let the cake rise a little, brush it with egg and bake in a preheated oven at 180 degrees for 30-35 minutes.

It should be said that this pie is designed for a large mold. My mold is 25 cm, so I had some dough left over, so I baked another pie. Basically, you can bake this cake this way if you don't have time to fuss with the rosettes. Roll out the pastry and put it in the tin.

Put the rhubarb filling on top.

Pudding on top.

Decorate with strips of dough, brush with egg and bake for 30 minutes at 180 degrees. Honestly, I don't know which of these two pies tastes better. The first one is definitely more interesting and more beautiful, and the second one is simpler, but it has more filling than dough.

If you like, you can sprinkle the cake with powdered sugar.

Here is a closer look.

The pie can be eaten by cutting it into pieces,

Or you can eat it by taking it apart into individual rosebuns. Enjoy!

Nutritional Value:

Whole Dish:
3582.3 Calories
101.9 g
116 g
535.9 g
Per Serving:
298.5 Calories
8.5 g
9.7 g
44.7 g
179.1 Calories
5.1 g
5.8 g
26.8 g

Flour, Sugar, Walnuts, Butter, Sweet, Eggs, Milk, Sour, Yeast, Baking, Strawberries, Cakes, Pudding, Rhubarb, Pastry

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