Rice cake
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About :
Ingredients (springform diameter 24 cm) For the porridge: • 100 g porridge rice • 1 liter (full) milk • 60 g sugar • 10 g flour • 2 eggs For the base: • 400 g self-raising flour • 200 g white caster sugar • 250 g soft butter • 1 egg • pinch of salt • 8 g vanilla sugar (bag) Extra: • 1 egg • 20 g sugar First make the porridge. This needs to cool down. Bring the milk to the boil and add the rice and sugar. Let this simmer for the time stated on the package. (This can vary considerably per brand). Once the rice is cooked, add the flour and stir well. Now cook for a few more minutes. Now let the porridge cool down completely with the lid closed Make a smooth dough from the base ingredients. It is important that the butter is soft. Grease the springform well. Roll out the dough to about 3-4 mm thick and cut out a circle the size of the springform pan. Place this on the bottom of the springform pan. Now make strips of dough for the edge. Press everything well and make sure the seams are closed. For the porridge, now separate the two eggs. Beat the egg yolk until fluffy and fold it into the porridge. Then beat the egg white until stiff. Make sure that the container in which you do this is well degreased. Also fold this into the porridge and pour it into the form. Beat the extra egg and sugar until fluffy and finally add it to the porridge. Spread it well, because this is the final brown top layer. Now bake the cake in a preheated oven at 170 degrees for 1 hour. Then let the cake cool completely in the form. If desired, finish with whipped cream and chocolate flakes. Enjoy your meal! Questions, I'd love to hear them.
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