Double dessert pleasure: This rice pudding cake is a quick-change artist
Created: 04/20/2022, 15:15
By: Anne Tessin
Rice pudding cake combines two delicious desserts.
(Iconic image) © KH/Imago
This cake makes those with a sweet tooth doubly happy: Rice pudding cake combines two popular delicacies and is very easy to bake.
Try the recipe!
Why settle for one dessert when you can have two?
With this simple cake recipe, you combine delicious rice pudding and shortcrust pastry into a
rice pudding
cake that makes sweet hearts beat faster.
And the best thing is: You can easily vary it and enjoy it over and over again.
This is how you succeed in the milk rice cake.
Rice pudding cake recipe: You need these ingredients
For the rice pudding and cherry filling:
800ml milk
200 ml cream
1 vanilla bean
170 g rice pudding
100 grams of sugar
80 grams of cold butter
1 jar morello cherries, drained weight approx. 360 g
1 packet of vanilla pudding powder
For the ground:
90 g butter (alternatively margarine)
75 grams of sugar
1 packet of vanilla sugar
1 egg
250 g flour
1 teaspoon Baking powder
Sample image - not the actual recipe image.
This is how you easily bake the rice pudding cake
First cook the rice pudding by putting the milk and cream in a saucepan and bringing to the boil.
Cut the vanilla pod lengthwise and scrape out the pulp with the back of the knife.
Add the scraped pod, pulp and sugar to the milk.
Then stir the rice pudding and sugar into the boiling milk and cream mixture and simmer the rice over low heat with the lid on, stirring occasionally, until al dente.
Then remove the saucepan from the heat and stir in the cold butter.
Preheat your oven to 180 degrees top/bottom heat.
Now knead a shortcrust pastry from the butter, the sugar and vanilla sugar, the egg, the flour and the baking powder.
Then press this dough into a greased 26 cm springform pan, leaving a small rim on the side of the springform pan.
Boil the sour cherries with the custard powder until they thicken.
Then spread the thickened cherries on the base, spread the rice pudding on top and bake the rice pudding cake for about 45 minutes.
After 30 minutes you may need to cover the cake with aluminum foil to prevent it from getting too dark.
This rice pudding
cake tastes best
fresh out of the oven and still warm .
You can also replace sour cherries with peaches, blueberries, strawberries, etc. and thus create a new taste explosion over and over again.
You and the guests at your coffee table will be delighted.
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