Apple milk rice cake with green topping

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 125 g Butter
  • 200 g Wholemeal rusk
  • 50 g dried dates
  • 50 g crushed almonds
  • 1 l Milk
  • 225 g Round grain rice (milk rice)
  • 75 g + 2 level tablespoons of sugar
  • 1 package Vanilla sugar
  • 2 green apples (e.g. Granny Smith)
  • 6 sheets Gelatine
  • 300 g clotted cream
  • 1 Kiwi
  • 50 ml apple juice
  • 7-10 Tbsp Juice and peel of 1 lime
  • 1-2 TABLESPOONS Woodruff Syrup
  • 1 package clear cake glaze powder
  • 150 g Whipped cream
  • 1 TABLESPOON chopped almonds
  • 7-10 Tbsp Oil
  • 1 large freezer bag

Directions

  1. 1

    Melt the butter. Put the rusks in a freezer bag and crumble them finely with a rolling pin. Chop the dates finely. Mix the rusk crumbs, almonds, dates and butter well. Brush the bottom of a springform pan (26 cm Ø) with oil. Add the crumb mixture and press it down to a firm base. Chill for about 30 minutes.

  2. 2

    Boil up the milk. Add rice, 75 g sugar and vanilla sugar. Cook over low heat for about 40 minutes, stirring from time to time. Wash the apples. Peel 1 apple (put the peel aside), quarter it and remove the core. Cut apple quarters into small cubes. Add to the rice pudding about 10 minutes before the end of the cooking time. Soak gelatine in cold water. Remove rice pudding from the stove. Dissolve gelatine, stir in 2 tbsp. sour cream. Stir the gelatine and sour cream into the rice pudding, allow to cool for approx. 45 minutes, place on the crumb base and smooth down. Chill for approx. 3 hours

  3. 3

    Peel the kiwi and cut into pieces. Quarter 1 apple, remove core and cut 3 apple quarters into pieces. Puree apple, apple peel, kiwi, apple juice, lime juice and lime peel. Pass through a fine sieve. Add woodruff syrup, if necessary fill up to 250 ml with apple juice. Mix the cake glaze powder with 2 tbsp. sugar in a small pot, stir with apple juice mixture. Bring the icing to the boil briefly while stirring constantly and smooth it down on the rice pudding. Refrigerate again for about 30 minutes

  4. 4

    Whip the cream until stiff with the whisks of the hand mixer and fill into a piping bag with perforated spout. Cut the remaining apple quarter into 3 slices and halve them crosswise. Remove the cake from the tin and decorate with 12 cream tuffs and chopped almonds. Place apple slices on every 2nd cream tuff

  5. 5

    waiting time approx. 4 1/4 hours

Nutrition Facts

KCAL
420 kcal
CARBS
47 g
FATS
21 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesCake

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