Rice Cake with Blueberries


Rating: 4.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

Place sponge cake base in a cake springform pan (28 cm Â) lined with greaseproof paper.

Boil milk with salt, pour in long grain rice and let it swell for 30 to 35 minutes.

Soak gelatine according to instructions, add and cool long grain rice.

Beat egg yolks with sugar, lemon and wine until creamy, add to long-grain rice form and cool until semi-stiff.

Whip whipped cream until stiff, fold in and fill rice mixture onto sponge cake base.

Drain blueberries and spread evenly on top.

Measure out a quarter of a liter of the blueberry juice and prepare a cake glaze according to instructions. Cover blueberries with it. Leave cake to cool until ready to serve.

Have fun with this fine cake!

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