Rice pudding cakes with exotic fruits

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 200 ml milk, 1 tablespoon sugar, vanillin sugar and rice pudding to the boil in a saucepan. Cook rice pudding at low heat for about 30 minutes, remove from heat, let cool down for about 30 minutes

2. 2

   Mix the egg, 5 tablespoons of milk, 1 pinch of salt, flour, baking powder and 2 tablespoons of sugar with the whisks of the hand mixer to a smooth dough. Stir in rice pudding

3. 3

   Heat 1 teaspoon of oil in a coated frying pan. Place 4 cakes (each with approx. 1 tbsp. dough) in the pan, fry for approx. 2 minutes on each side, remove. Process the remaining dough with 1 tsp. oil in the same way

4. 4

   Peel the bananas, cut them diagonally into long slices and sprinkle with lemon juice. Caramelise brown sugar in a pan, fry the bananas for about 1 minute while turning them, remove. Cut the mango from the stone. Peel and dice the flesh. Carefully mix the fruits.

5. 5

   Put 1-2 tablespoons of fruit on 4 plates, add the rest of the fruit. Put 3 cakes on each plate. Wash the lemon balm, dab dry and remove the leaves. Decorate the cakes with lemon balm and dust with icing sugar

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
340 kcal

CARBS
59 g

FATS
8 g

PROTEINS
7 g