Photo: RFF
Milk rice cake
Milk pie with cherries not only tastes good for kids. A crunchy bottom, a fine cream, a fruity topping - quickly and easily prepared.
As simple as a cake and as delicious as a cake - our milk pie with cherries tastes like farm holidays and apple harvesting in the country. Childhood memory deluxe.
The cake base: a crunchy bottom made of biscuit crumbs. The pie heart: a tender duo of rice pudding and mascarpone. And on top: a fruity topping of fine cherries. The best: our milk pie is not baked. Just like these irresistibly delicious fridge cakes.
When the soul needs something sweet again, we look forward to a delicious milk pie. And enjoy a cup of hot chocolate. Cakes happiness at its best!
Milk pie recipe
Ingredients (16 pieces)
1 organic lemon, 1 vanilla pod, 1 l milk, 300 g rice pudding, 250 g mascarpone, 175 g sugar, 1 glass (720 ml) sour cherries, 150 g butter, 250 g cantuccini, 50 g white couverture, 1 large freezer bag
preparation
1. Wash the lemon, rub dry and peel the zest. Slice the vanilla pod lengthwise, scrape out the pith. Boil the milk with half of the lemon zest and vanilla paste, stir in the rice pudding. Cook over low heat with constant stirring for about 20 minutes. Add mascarpone and 75 g of sugar so that they are smooth, set aside and leave to cool.
2. Drain sour cherries. Simmer with 100 g sugar and remaining lemon zest for about 10 minutes. Then pour into a high mixing bowl and puree with the cutting stick, allow to cool.
3. Melt butter. Put cantuccini in a freezer bag, chop with the rolling pin and mix with the butter. Spread the crumbs as a base into a square springform pan (24 x 24 cm) lined with baking paper and press well.
4. Distribute the milk rice mass evenly on the ground and spread the cherry puree on top as layer. Refrigerate at least 4 hours (preferably overnight) in the refrigerator.
5. Finely chop the couverture with a knife and sprinkle over the cake just before serving.
