Rice Pudding Cake with Sour Cherries
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 1 egg (s)
- 75 grams sugar
- 75 g butter or mararine
- 1 liter milk
- 250 g rice puddin
- 50 grams sugar
- 1 pinch (s) salt
- 1 teaspoon breadcrumbs for the pan
- 1 glass sour cherries
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, use 200 g flour with 1 egg, 75 g sugar and 75 g butter or margarine to make a shortcrust pastry. Grease a baking dish and sprinkle with breadcrumbs - distribute well. Pour in the shortcrust pastry and distribute it well.
- Drain the sour cherries well in a colander.
- Bring the milk (regardless of the fat level) to the boil with 50 g sugar and a pinch of salt. Add the rice pudding and let everything simmer on the lowest level for about 40 minutes. until it is cooked soft and the liquid can no longer be seen. Stir every now and then so that nothing burns.
- Preheat the oven to 180 ° C fan oven.
- Spread the sour cherries on the shortcrust pastry and leave a border of approx. 1 cm free. Pour the rice pudding over it. Spread flat and bake in the oven for about 40 minutes, until the milk rice mixture turns brown.
- Let cool a little and serve.
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