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Revani with starch and sorbet
2024-09-11 08:03:20 / RECETA ALFA
ALFA PRESS
Ingredients:
6 medium eggs
500 g of butter
2 cups of sugar
700 g of starch
1 sachet of vanilla
1 sachet of baking powder
For the sherbet:
500 g of sugar,
800 ml of water,
1 l of lemon juice
Preparation:
Beat the eggs with the sugar with the help of an electric beater until the eggs are white. Add the butter and then the sifted starch with vanilla and baking powder. Beat with an electric beater until a compact dough is formed.
We spread the dough in the pan, level it well and put the rhubarb to bake in the oven at a temperature of 200 degrees Celsius for 30 minutes. In the meantime, prepare the sorbet, let it cool and after the revania is cooked, serve it hot.
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