Reisfladen Freshly Picked Cherries and Marzipan Crust

1. First the link to the rice cake >>>>> “rice cake” (with a kind of yeast shortbread) a`la Biggi >>>>> but now slightly changed >>>>> following !!!
2. You prepare everything as described in the rice cake recipe. Only the baking doesn’t happen yet. Cover the pan with cling film and put it in the refrigerator. Now it (the rice cake) gets a summery, fresh fruit dress and then appears later as a cherry rice cake on the cake plate.
3. Start by washing the cherries, pitting them and then placing them in an appropriately wide and high pot (the cherries should all have contact with the ground because of the heat distribution) and set the stove to minimum temperature. Add the salted butter and let it melt. Halve the vanilla pods long ago and carefully scrape out the pulp. Now put the pulp, the pods and the fruit juice in the pot. Let it boil properly once.
4. Now mix the starch with 3-4 tablespoons of water. Mix vigorously. Pour the starch mixture slowly into the boiling fruit juice, stirring carefully. Let simmer for 2-3 minutes, that is, until the starch binds. Now add the liqueur as you like (but this is not an essential ingredient criterion that would be important for the cake to be a success.

Note :

1. Should you process the fruit from the glass or frozen goods – then only let them heat up briefly in the brew, boil for a maximum of 1-2 minutes – ultimately they should neither become mushy nor should they disintegrate.
2. Take the pot off the stove and add more or less sugar depending on your taste. Now the orange zest and juice are also mixed in. Let the cherry mixture cool down properly. It is best to put them in the freezer for about 30 minutes.
3. Once the cherry component has cooled down, the cake can continue to be built. Take the prepared rice cake tin out of the refrigerator and spread the cherries on it. Turn on the oven to 180 degrees O / U heat and prebake for 15 minutes. During this time, process the marzipan mixture and the ingredients for it into the crust of the cake
4. Put all ingredients in a bowl and mix well. Individual pieces of marzipan may (but need not) remain. Pour the mixture into a piping bag and then apply it to the pre-baked cake.
5. Then back in the oven and bake for 30 minutes at reduced heat = 160 degrees = to the end. When the cake is through, let it cool down for 1 hour. Then it could already be broached. Personally, I put it again in the freezer for an hour so that the cherries are really cold – then, for me, it tastes best.
6. Dear Gel- this cake is for you !!! But also everyone else who wanted to have the rice cake with fruit described above – take it – maybe that’s what you imagine 🙂 🙂

Note on the baking pan

1. I work here with a flex mold – which can be easily pulled downwards (the cake is quite heavy) and the cake can thus be transported to the cake plate with a pallet.

Sweet greetings from “Grandma Spoon” aka Biggi ♥