Cherry and rice pudding cake recipe

Cherry and Rice Pudding Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This cherry and rice pudding cake recipe is a delightful combination of sweet cherries and creamy rice pudding. It offers a unique twist on the classic cake by incorporating the comforting flavors of rice pudding into each bite. The cake is moist, fluffy, and bursting with the natural sweetness of cherries. With a hint of vanilla and a sprinkle of powdered sugar, this dessert is perfect for any occasion.

Keywords: cherry, rice pudding, cake, recipe, dessert.

Cherry and rice pudding cake recipe details

Cherry and rice pudding cake recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

1 glass(es)	cherries, non-sweet Morello cherry type, drained weight: 350g
400 ml	milk
1 packet(s)	vanilla sugar
100 g	short grain rice
	For the dough:
50 g	butter, softened
125 g	sugar
1	lemon, grated rind
3	egg yolks
50 g	cornstarch
1 tsp	baking powder
500 g	curd cheese
3	egg whites
	To garnish:
20 g	pistachios, chopped

Instructions

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.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:

165kcal