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Rice cake with cream and currant jelly

Posted date : 01.02.2016 In Dessert, Different dishes

Congratulations to all a Happy 2014 Year! I wish you all good luck, health, love and a lot of new culinary discoveries :). For me, this cake was a revelation. This recipe I our book Irina Chadeevoy «Pirogovedenie» (of which I will discuss later), and the first thing I decided to cook from it, it is the original cake. It would seem that all the old fashioned way: biscuit, berry jelly, but, rice cream its texture and taste making extraordinary diversity. If you are not yet ready for a Science Experiment, as rice cream — try to cook it and serve as a samomtoyatelno dessert confident then you will agree that this is a very — very tasty :).

For a diameter of 20 cm

Ingredients

Biscuit:

The starch (potato) — 20

Egg white — 4

Powdered sugar — 80 g

Sugar — 45 g

Almonds (chopped) — 70 g

Rice Cream:

Rice porridge — 300 grams

The egg yolk — 4

Milk — 400 g

Sugar — 60 g

Gelatin — 5 g

Vanilla Pod — 1

Rice porridge:

Round Rice — 100 g

Milk — 600 g

currant jelly:

Currant — 500 g

Powdered sugar — 30 g

Gelatin — 5 g

Currant liqueur — 2 tablespoons

Decoration:

Whipped cream — 100 g

Powdered sugar — 1 teaspoon

Sugar for caramel — 100 g

Currant — a handful

Note

1. To prepare rice porridge wash rice, pour the milk, bring to a boil and cook for 40 minutes. Let cool to room temperature, stirring occasionally to prevent the formation of lumps.

2. To prepare the sponge proteins whisk in a solid foam, add sugar, continuing to whisk. Pour the sifted icing sugar, ground almonds and starch, stir gently with a spatula. Divide dough into 2 pieces and lay in one of the laid paper baking split mold. We send in a preheated 180 degree oven for 20 — 25 minutes. The second half bake test in the same manner. You can bake all the dough one Korzh, if you can carefully cut it horizontally. Let cool and remove the cake from the paper.

3. To prepare the rice cream, mix the egg yolks with sugar, pour the boiling milk with the vanilla seeds, stirring occasionally. Iridescent mixture into the pan and cook over low heat until the mixture thickens. Gelatine soaked in cold boiled water, squeeze and add to the finished cream, stir. If you are not in gelatin plates, first it is necessary to warm over low heat until dissolved, then add the cream. Let cool to room temperature, the cream and mix it with rice porridge, send in the refrigerator, the mixture thickens. To prepare the currant jelly berries doused with boiling water, grind in blender and rub through a sieve. You get about 300 grams of mashed potatoes. Gelatine soaked in cold boiled water diluted with 2 tablespoons of warm water and pour the solution into a puree, stir and send in the refrigerator. Make sure to puree it was room temperature, or gelatin are unevenly distributed and the mixture hardens. Put the board form a strip of baking paper, spread some cake at the bottom of the form. We spread the thickened cream rice, cover the second Korzh and send in the freezer before freezing. Then, pour the thickened berry jelly on the cake and then remove it in the freezer to solidify. Remove the baking paper. To prepare the berries in caramel sugar heated to 3 tablespoons of water over high heat to a boil, stirring at the same time. When the mixture boils, stop in the way. The syrup thickens and becomes golden brown, then remove it from the heat. Prick frozen currants on a toothpick and drop into caramel, spread on baking paper, cool. Decorate the cake with berries and whipped cream.

Translated by site: chocolate-kiss.ru