Rice Cake Cuban


Rating: 3.17 / 5.00 (6 Votes)


Total time: 45 min

Servings: 16.0 (servings)

For the dough:










Instructions:

For the topping: 150 g rice pudding

3/8 liter milk

1 vanilla pod

3 eggs

100 g sugar

50 g butter

175 g chopped almonds 100 g candied cherries 1 pinch of salt

5 tablespoons rum (54% by volume)

Flour for rolling out

Rum from Cuban sugar cane, long grain rice from Cuban fields gave this cake its name. Before the island made world history under Fidel Castro, it was famous mainly for its agricultural products.

For the dough, mix flour with sugar, water, egg yolks, vanilla sugar, salt and butter

(in flakes) in a suitable bowl. Knead everything with a mixer to a smooth dough. Shape into a ball and place in the refrigerator, wrapped in parchment paper, for half an hour.

For the topping, rinse rice pudding on a colander under cold running water, drain well. Bring to the boil once with milk and sliced vanilla bean and let it swell at low temperature for 20 minutes. Remove the saucepan from the stove, remove the vanilla pod and allow the long grain rice to cool.

Separate the eggs. Beat egg yolks, sugar and butter until creamy. Together with almond kernels and candied cherries, fold loosely into long-grain rice.

Whip egg whites and salt to very stiff peaks. Fold into the rice mixture together with the rum.

Roll out chilled dough on a floured work surface to a round disk of 36 cm ø. Line a 28 cm ø cake springform pan with it. Prick the dough base a few times with a fork.

Give

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