Raspberry Cake with Rice Pudding
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 sachet rice pudding
- 500 ml milk
For the dough:
- 250 g butter
- 230 grams sugar
- 1 sachet vanilla - baking
- 1 pinch (s) salt
- 4 egg (s)
- 300 grams flour
- 2 teaspoons baking soda
- 200 g chocolate flakes
For covering:
- 1 pack cake icing, red
- 4 tablespoon sugar
- 500 g raspberries, frozen
Print Recipe
Pin Recipe Instructions
- Prepare the rice pudding according to the instructions on the packet, then let it cool down.
- Make a batter from the dough ingredients and spread the dough on a baking sheet lined with baking paper. Bake at 180 ° C (convection 160 ° C, gas level 3) for 20 minutes. Take out of the oven and spread the rice pudding on top. Bake for 10 minutes, then take out and let cool.
- Prepare a cake topping with sugar and stir in the raspberries. Spread the mixture on the rice pudding layer and cool the cake until ready to eat.
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