Three layer rice cake

Description

Offer to cook a cake on a biscuit base with rice-pineapple layer and a thin creamy-apricot layer.

Ingredients

Chicken egg

3 piece
Sugar

120 ml
Flour

0.333 cup
Corn starch

20 g
Leavening agent

1 tsp
Figure

200 g
Milk

1 l
Pineapple

200 g
Gelatin

2 Tbsp
Sugar

45 ml
Jam apricot

200 g
Cream

100 ml
Sugar

120 ml
Vegetable oil

1 tsp
Water

80 ml
Berry
Mint
Salt

1 pinch

Cooking

The glass - 240 ml. Round split shape with a diameter of 24 cm dim a parchment, grease with vegetable oil (if the parchment is of good quality, then smear it is not necessary, it is well removed from the ready baking).

Making a sponge cake. The yolks separated from the whites. Cold whites whipped with a pinch of salt until stable peaks, gradually add sugar.

One by one add the yolks, continuing to whisk the egg whites. Mixer no longer needed.

Sift together the flour, starch and baking powder, add to egg mixture, gently moves downwards with the blades kneaded the dough.

Spread the batter into the prepared pan, smooth the top.

Bake the cake in a preheated 180 degree oven for about 35 minutes. The form is removed from the oven, cool the cake, remove the parchment.

Cook the rice layer. In a saucepan pour the milk, add sugar. I bring the milk on the stove to boil.

To make this cake I used rice "Arborio" company "Mistral".

In boiling milk to fall asleep washed rice, lower the heat to minimum, cover the pan with a lid and cook the rice for about 25 minutes, stirring occasionally.

Add in rice porridge slices of canned pineapple, stir and remove the pan from the heat. Leave porridge to cool with the lid on.

In hot boiled water stir instant gelatin, strain.

Add dissolved gelatine to the rice porridge, mix well.

The biscuit is placed in the form, make bumpers out of parchment paper, lay on sponge cake rice layer and put into the fridge for about 1 hour.

Prepare apricot layer. Heat on the stove a small pan, add sugar.

Heat the sugar to turn into caramel.

Add the cream.

Then add the apricot jam (I had it with pieces of apricots, so I shredded it with the help of a blender), the mass on the plate is well mixed, remove from heat, cool.

Poured an apricot and cream ground on the rice layer. Again remove the cake in the fridge for about 2-3 hours. Take out the cake from the mold, remove the parchment. Decorate the cake with fresh mint leaves and berries - I had cherry. Bon appétit!

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