Cake “Milk Rice” (Milk Rice Cake)
\nRecipe description:
\nCake “Milk rice” is a delicate and delicious treat that goes well with a cup of hot tea or coffee. This cake has the basis of sweet milk rice, and is decorated with cream and fruits from above. The recipe is easy to execute and require simple ingredients.
\nIngredients:
\n– 1 kg of milk
\n– 200 g of rice
\n– 150 g of sugar
\n– 50 g butter
\n– 2 eggs
\n– 1 tablespoon of vanilla extract
\n– 300 ml of whipping cream
\n– fruits for decoration (for example, berries, kiwi)
\nPreparation steps:
\n1. In a large pan, mix milk, rice and half sugar. Put on medium heat and bring to a boil, stirring constantly.
\n2. Reduce the fire to a minimum and cook for about 30-40 minutes, until the rice becomes soft and the milk-rice mixture does not thicken. Do not forget to stir out from time to avoid handling.
\n3. At the end, add butter and vanilla extract, mix well.
\n4. Separate the proteins from the yolks. Beat the proteins into a dense foam, gradually adding the remaining sugar. Add the yolks and continue to beat until a homogeneous mass is obtained.
\n5. Move the rice mass to a large bowl and gradually add a whipped mixture of eggs. Mix thoroughly to get a smooth consistency.
\n6. Pour the dough into a pre -lubricated baking dish and level the surface.
\n7. Bake the cake in the oven preheated to 180 \u00b0 C for 30-40 minutes or until golden brown. Check the readiness of the cake by stuck a wooden skewer into it – it should go out clean.
\n8. Cool the cake before taking out from the mold.
\n9. Beat the cream for whipping until the peaks are formed.
\n10. Cover the cake with whipped cream and decorate with fresh fruits.
\n11. Put the cake in the refrigerator for several hours or until the cream is completely solidified.
\n12. Serve the “milk rice” cake chopped into portions.
\nBon appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"
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