Dutch Rice Cake

A simple but delicious cake recipe:

Sift flour and salt. Heat 150 ml milk to lukewarm. Let the yeast dissolve in the warm milk. Add yeast mixture to flour form, knead together with butter and powdered sugar to a soft dough. Place the dough in a large enough bowl, cover with a wet dishcloth and rest in a warm place for 1 to 1 1/2 hours.

Cook the long grain rice in 950 ml of milk with a pinch of salt for about an hour [note to inventor: swell]. Cool the long grain rice and then mix in 100 g sugar and vanilla sugar. Beat the egg yolks until creamy and stir into the long-grain rice.

After the dough has risen, knead it repeatedly and roll it out to a patty of about 30 cm ø. Spread the cake pan with the dough and let rise repeatedly for 30 with the lid closed.

Preheat the stove to 180 °C. Spread the rice mixture on the dough base. Beat egg whites with 50 g sugar until stiff and spread [evenly] over the filling.

Bake the cake on the middle shelf for 50 min. until golden brown Preparation time 1 1/2 hrs, waiting time: 2 hrs.

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