John Myers
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Pear and Rice Cake
The perfect pear and rice cake recipe with a picture and simple step-by-step instructions.
Topping 1
- 1,5 Cup Sugar
- 2 cups Flour
- 0,5 packet Baking powder
- 100 ml Oil
- 100 ml Fanta
- 1 bag Sweet rice pudding
- 1 cups Cream
- 1 packet Gelatin, immediately
Topping 2
- 1 Can Pears
- 1 packet White cake topping
- Preheat the oven to 175 degrees.
- Bake a base the day before. You can put everything in the bowl and whip it up hard. Pour into a well-greased 26-cup dish and in the preheated one. Bake in the oven for 30 minutes.
- Make a stick test, after 10 minutes, place on a grid and let cool
- Cook a rice pudding according to the instructions, it is best to let it cool down overnight. The next day, put the rice pudding in a bowl and stir, then add the instant gelatine. Whip the cream and fold in.
- Put a ring around the base and spread the rice mixture over it and place in the refrigerator for 2 hours,
- Now let the pears drain well in a colander, collecting the liquid. The pears are cut into wedges and placed on the rice mass. Boil a cake glaze according to the instructions and chill for another hour.
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