Cherry and rice pudding cake recipe
Cherry and Rice Pudding Cake recipe
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|1 glass(es)||cherries, non-sweet Morello cherry type, drained weight: 350g|
|1 packet(s)||vanilla sugar|
|100 g||short grain rice|
|For the dough:|
|50 g||butter, softened|
|1||lemon, grated rind|
|1 tsp||baking powder|
|500 g||curd cheese|
|20 g||pistachios, chopped|
Drain the cherries. Grease the bottom of a 26cm spring form. Preheat the oven to 180°C.
Bring the milk with the vanilla sugar to the boil. Add the rice, stir and bring to the boil again, then cover and let simmer for approximately 15 minutes over gentle heat. Allow the rice pudding to cool.
In a bowl, cream the soft butter. Bit by bit add the lemon rind and sugar. Then stir in the egg yolks one at a time, stirring each for ½ a minute before you add the next.
Combine the baking powder with the cornstarch and sieve into the butter mixture. Stir in the curd cheese and the rice pudding. Whisk the egg whites until stiff. Fold the beaten egg whites into the dough, then the drained cherries. Spoon the dough into the spring form, flatten and sprinkle with chopped pistachios.
Bake for approximately 75 minutes, it might be necessary to cover the cake with parchment paper after approximately 40 minutes.
Transfer the cake to a wire rack, allow to cool a bit, then remove the spring form. Serve warm or cold.
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Cherry and rice pudding cake recipe
Recipe type: xarchivex
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