Milk rice cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Heat 1/8 litre milk, crumble yeast into it and dissolve. Put the flour in a bowl, press a depression in the middle, pour in the yeast milk, mix some flour with the milk and leave to rise in a warm place for about 15 minutes.

2. 2

   In the meantime, bring the remaining milk, 1 vanillin sugar, 125 g sugar and lemon peel to the boil, add the rice pudding and leave to swell for about 20 minutes while stirring. Stir cream and sauce powder until smooth.

3. 3

   Melt the fat. Add the egg, 50 g sugar, remaining vanillin sugar, salt and fat to the flour, work into a smooth dough with the dough hooks of the hand mixer and leave to rise covered in a warm place for approx. 30 minutes.

4. 4

   Let the rice pudding cool down in a mixing bowl, stirring from time to time. Stir the cream into the rice. Beat 3 egg whites until stiff and fold into the rice mixture. Roll out yeast dough on a greased fat pan, add rice and smooth it down.

5. 5

   Bake the cake in the preheated oven (electric: 200 °C / gas: level 3) for about 30 minutes. Beat the remaining egg white and sugar until stiff. 10 minutes before the end of the baking time, spread a thin layer of egg white on the cake and bake until the end.

6. 6

   Let the cake cool down and dust with icing sugar. Makes 36 pieces.

Nutrition Facts

KCAL
140 kcal

CARBS
18 g

FATS
5 g

PROTEINS
4 g