Description
From my grandmother's culinary tetrodocain. "... half a pound of the best rice seethe in the water, soft, like pie, cool and add to it...", and what to add later in the recipe.
Ingredients
-
Figure
150 g
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Water
700 ml
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Butter
75 g
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Cream
100 ml
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Chicken egg
2 piece
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Brown sugar
100 g
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Flavor
1 g
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Candied
50 g
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Orange zest
1 tsp
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The dough is flaky unleavened
400 g
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Yolk egg
1 piece
Cooking
Boil the rice until soft. Cool slightly.
Mix rice with eggs, cream, sugar, butter, zest and flavor. I highly recommend not to abandon the flavoring or rum. If there are contraindications, add vanilla and cinnamon.
In prepared stuffing add the candied fruit.
The form Ø 20 cm to shell out the dough to form bumpers.
Then put the stuffing. From the remnants of dough, using molds for cookies to make decorations for the top. Top grease yolk.
Bake for about an hour at 160-170°C until Browning the top. If the cake quickly flushed, but not yet cooked, cover the pie with foil and bake.
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