Schlaraffenland milk rice cake

COOK TIME
75 mins

TOTAL TIME
375 mins

Ingredients

Directions

1. 1

   For the rice pudding, bring milk, sugar, vanilla sugar and 1 pinch of salt to the boil. Add rice and bring everything to the boil while stirring. Cover the rice and let it swell at low heat for about 30 minutes. Stir occasionally.

2. 2

   For the base, divide chocolate into pieces and melt in a hot water bath. Crumble the cookies with your fingers and stir into the chocolate. Press the crumb mixture into a springform pan (26 cm Ø) lined with baking paper on the bottom to form a base. Chill for about 1 hour.

3. 3

   Soak 7 leaves of gelatine. Transfer rice pudding into a metal bowl. Stir in orange zest. Dissolve the gelatine in the still warm rice. Let the rice cool down in a cold water bath, stirring several times. Whip cream until stiff and fold into the rice.

4. 4

   Carefully turn the base over onto a cake plate. Remove baking paper. Place the rim of the mould around the base. Spread the rice mixture on the cake base. Chill for about 3 hours.

5. 5

   For the decorative berries wash and sort or clean. Peel the kiwis. Cut melon into slices and remove the skin. Dice strawberries, kiwis and melon separately. Spread some of the fruit in strips (about 4 cm wide) on the cake. Mix the remaining fruit with 1 tbsp. syrup.

6. 6

   Soak 3 leaves of gelatine. Heat 5 tbsp. orange juice in a small pot. Squeeze the gelatine and dissolve in the hot juice. Stir in the rest of the juice and 5 tbsp. syrup. When the mixture begins to gel, carefully spread it over the fruit. Chill the cake for about 1 hour. Serve with the remaining fruit.

Nutrition Facts

KCAL
330 kcal

CARBS
40 g

FATS
15 g

PROTEINS
6 g