Rice Flatbread with Cherries and Cream Tanja´s Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 50 grams sugar
- 30 g butter
- liters ⅛ water
- 1 pinch (s) salt
- 0.5 ½ cube yeast, fresh
For the filling:
- 1 packet rice pudding
- Milk, (according to package instructions)
For the set:
- 1 glass cherry (s) or raspberries
- 1 packet icing, red or cornstarch
- 1 cup cream
- 1 pack cream stabilizer
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl. Make a well in it, then add the yeast, sugar and a little lukewarm liquid and cover with flour. Let rise for about 15 minutes in a warm place.
- Then knead and add the rest of the ingredients and knead vigorously and let rest for another 30 minutes.
- Preheat the oven to 200 ° C. The shape you take is the pizza shape (we call it Fla shape). Grease this shape.
- Meanwhile, cook the rice pudding according to the instructions and let it cool down. PLEASE MAKE SURE THAT NO SKIN FORMS!
- Knead the dough again and then roll it out to something larger than the size of the bottle shape. Now you put the dough in and cut off the excess dough with a sharp knife.
- Now the rice pudding is poured in and baked for approx. 20-30 minutes. Please pay attention to the desired degree of browning of the dough !!
- While the cake is cooling, you prepare an icing from the fruit and the cake topping / cornstarch, which is then spread over the cake.
- Whip the cream with the cream stiffener until stiff and then pour it into a piping nozzle. When the frosting is cold, generous dabs of cream are placed around the edge.
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