Rice Pudding Cake from Tray
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 1 egg (s)
- 150 g powdered suar
- 1 packet vanilla sugar
- 200 g butter, (in flakes)
For the filling:
- 0.75 liter ¾ milk
- 200 g rice puddin
- 4 egg (s)
- 125 g suar
- 1 packet vanilla sugar
- 1 sachet flavor (lemon flavor)
- 1 packet custard powder, vanilla
- 500 g double cream cheese
- 100 g butter, melted
For decoration:
- Cocoa powder
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients until they are smooth and wrap in foil and leave to rest in the refrigerator for approx. 1 hour. For the filling, bring the milk to the boil and let the rice soak in it over a low heat for about 40 minutes. Remove from heat and let cool in about 1 hour, stirring frequently.
- Beat eggs with sugar, vanilla sugar and lemon flavor until frothy. Stir in the custard powder and cream cheese. Then add rice pudding and butter.
- Roll out the dough the size of a baking sheet on a floured work surface and place it on the baking sheet lined with baking paper.
- Spread the rice cream on top. Bake the cake in a preheated oven at 180 ° C for approx. 45 minutes. Then let it cool for about 1 hour.
- Dust the cake with cocoa powder like a lattice or whole.
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