John Myers
Rice Pudding Cake with Cherries
The perfect rice pudding cake with cherries recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 0,5 packet Baking powder
- 1 pinch Salt
- 1 Egg
- 100 g Cold butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 1 For covering:
- 1 Glass Morello cherries
- 1 Semolina
- 1 For the filling:
- 250 g Rice pudding
- 100 g Sugar
- 1 packet Vanilla pudding
- 1 packet Vanilla sugar
- 500 Milliliters Milk 3.8
- 500 Milliliters Cream
- Pour the morello cherries into a sieve and allow to drain.
- Mix the flour with the baking powder. In a bowl, make a kneading dough from the flour, sugar, vanilla sugar, salt, butter and the egg. Shape the dough into a ball, wrap it in foil and chill for about 30 minutes.
- Prepare the custard according to the instructions. Put the milk and cream in a saucepan, add sugar and vanilla sugar and bring to the boil. Add the pudding and stir in. Add the rice pudding and let everything swell over low heat.
- Roll out the dough on the base of the prepared springform pan and pull up an approx. 4 cm high edge. Sprinkle the bottom with the semolina and spread the drained cherries on top. Now add the rice pudding and smooth out.
- Place the cake in the (fan-assisted) oven preheated to 175 degrees and bake for approx. 55-60 minutes. When the baking time is over, take it out of the oven, let it cool down in the tin for 20 minutes, remove the edge of the springform pan and let the cake cool down.
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