Summary

Ingredients

• 250 g flour, (sticky rice flour)
• 0.5 ½ pack baking powder
• 2 egg (s)
• 1 packet vanilla sugar
• 150 g suar, brown
• 90 g butter, or mararine
• 2 glasses cranberries, sugared, in liquid, approx. 400ml, OR:
• 1 glass morello cherries
• some lemon peel, grated, organic, or baking flavor
• possibly powdered sugar, for dusting

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Instructions

1. Preheat the oven to 180 ° C.
2. Line a deep baking sheet with parchment paper, you can also use a silicone mold. Drain the cranberries or cherries well, collecting the juice.
3. Beat the eggs, sugar and vanilla sugar with a hand mixer until frothy. Melt the butter in the microwave (be careful not to let it get too hot!). Add the melted butter to the egg mixture. Measure 190ml of the collected juice and add to the mass and stir.
4. Sift the sticky rice flour and baking powder and mix in a large bowl. Put the egg mixture on top. First mix carefully on a low level with the hand mixer. Then stir on high. About 1 minute until a creamy mass is formed.
5. Let the mixture run into the center of the baking sheet lined with baking paper and spread a little. There can be room to the edge. Spread the fruit on the mass and press a little into the dough. Bake at 180 ° C for approx. 20 minutes until the cake turns darker on the surface.
6. The cake stays a bit sticky and elastic inside like mochis. The surface is crispy and sweet! Before serving, the mochi cake can be sprinkled with powdered sugar.