in Dessert Recipes

Rice pudding cake

updated

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Ingredients for 1 servings:

  • 90 g butter or margarine
  • 75 g sugar
  • 1 packet of vanilla sugar
  • 1 egg(s)
  • 250 g flour
  • 1 tsp baking powder
  • 1 bag of instant rice pudding
  • 1 sachet of pudding powder (vanilla flavor)
  • ½ liter of milk
  • ½ liter cream
  • 80 g sugar
  • 1 jar sour cherries
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Make a crumble batter from butter or margarine, 75g sugar, vanilla sugar, egg, flour, and baking powder. Line a greased 26cm springform pan with the batter (2/3 of the batter for the base, 1/3 for the sides). For the filling, drain the jar of sour cherries and spread it on the base. Make a rice pudding from rice pudding, custard powder, milk, cream, and 80g sugar and spread it evenly over the cherries. Bake for about 45 minutes at 200°C (top/bottom heat). Cover after 30 minutes if necessary. The cake tastes best while still warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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