Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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