Pineapple Rice Cake

Ingredients

Directions

1. 1

   For the base, mix the fat and sugar until foamy. Stir in the eggs one by one. Season with salt and rum. Mix flour, baking powder and hazelnuts. Alternately stir a little milk into the egg mixture. Grease the fat pan of the oven (approx. 32 x 37 cm).

2. 2

   Add the sponge mixture and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes, then let it cool down. For the topping, briefly boil up milk, lemon peel and vanilla pulp. Stir in rice and cook over low heat for about 45 minutes, then stir in sugar. In the meantime, soak gelatine in cold water. Peel and quarter the pineapple and cut out the stalk. Cut the flesh into small pieces. Finely chop cherries and pistachios. Let rice pudding cool lukewarm. Squeeze gelatine and stir in. Set aside 1 tablespoon each of chopped cherries and pistachios. Fold the pineapple pieces, the rest of the cherries and pistachios into the rice pudding.

3. 3

   Finely chop cherries and pistachios. Let rice pudding cool lukewarm. Squeeze gelatine and stir in. Set aside 1 tablespoon each of chopped cherries and pistachios. Fold the pineapple pieces, the rest of the cherries and pistachios into the rice pudding. Spread the mixture on the cake mixture and let it cool down for about 1 hour. For the icing mix sugar and cake glaze powder in a saucepan. Stir in the juice bit by bit. Let it boil up while stirring. Spread the icing evenly on the topping and let it get firm. Before serving, cut into about 24 even pieces. Decorate as you like with pineapple, retained pistachios, cherries and mint leaves

4. 4

   For the icing mix sugar and cake glaze powder in a saucepan. Stir in the juice bit by bit. Let it boil up while stirring. Spread the icing evenly on the topping and let it get firm. Before serving, cut into about 24 even pieces. Decorate as you like with pineapple, retained pistachios, cherries and mint leaves