John Myers
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Rice Rice Cake – Birthday Cake
The perfect rice rice cake – birthday cake recipe with a picture and simple step-by-step instructions.
shortcrust
- 300 g Spelled flour
- 70 g Sugar
- 1 pinch Sea salt fine
- 1 piece Egg
- 180 g Ice cold butter
Covering
- 500 ml Milk
- 75 g Homemade vanilla tonka bean sugar
- 125 g Rice pudding
- 1 piece Lime untreated fresh, zest and juice
- 1 Knife point Sea salt fine
- 500 g Cream curd
- 4 piece Eggs
- 1 packet Vanilla sauce powder
- 2 tbsp Butter
- 3 tbsp Apricot jam
- 1 Kg Apricots or fruit of your choice
- 75 g Homemade vanilla tonka bean sugar
- I baked this cake (my very first rice pudding cake) for our dear trout and myself for our birthday today. What we leave over I will distribute to you dear friends.
- Knead the ingredients for the dough with 3 tablespoons of water and shape into a ball. Wrap the dough ball in foil and let it rest in the refrigerator for about 30 minutes.
- Bring the milk to the boil with 3 tablespoons of vanilla, clay bean sugar, a little bit of salt and the rice and let it soak for about 40 minutes. Stir again and again and stir in the lime zest too. Refrigerate.
- If it is fresh fruit (I just didn’t have one at home), peel, cut in half, stone and sprinkle with lime juice. Drain the cans.
- Preheat the oven to 175 degrees. Grease a deep tray, roll out the shortcrust pastry thinly and line the tray with it. Pull up one edge.
- Mix the rice pudding with the eggs, sauce powder and quark, as well as the remaining sugar and spread on the dough.
- Spread the fruit on the tray with the curvature facing up. Melt the butter and brush the fruit with it. Slide the cake into the second rack from below and let it bake for about 60 minutes. Take out and let cool down.
- Heat the jam while stirring and use it to glaze the cake.
- If you like, you can refine the cake with pistachios and serve with cream. Make sure to bake again. It tastes really delicious.
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