Description
Living in the 21st century, we have the unique ability and opportunity to make friends in absentia and at a great distance. And "cook" that is very conducive! I'm online just about a year as a cook, but managed to get girlfriends! And, just recently, I met an amazing girl Yana (Sherl) and my sweet gift...
Ingredients
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Cookies
200 g
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Walnuts
1 cup
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Brown sugar
150 g
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Butter
80 g
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Milk
500 ml
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Figure
0.333 cup
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Raisins
0.5 cup
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Yolk egg
3 piece
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Jelly
150 g
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Mint
1 coup
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Berry
300 g
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Salt
0.333 tsp
Cooking
Prepare the filling: pour milk in a saucepan with a thick bottom, add the rice (Jasmine Mistral rinse is not necessary), cane sugar (universal "Mistral"), salt and, stirring, bring to a boil and cook over low heat for 30-35 minutes. The liquid is evaporated by more than half, the mass thickens. Remove from the heat.
In a small bowl, mix the egg yolks with 2 tbsp of rice weight, and stir intensively. Add more a small amount of rice, raisins and melted butter, stir and enter the remaining in the saucepan the rice mass.
Put the saucepan on the minimum fire and with vigorous stirring bring to a boil, but not boil, otherwise the mixture will curdle. Immediately shift the mass into a clean bowl and tighten with cling film and allow to cool to room temperature.
Prepare the cake base: biscuits and nuts grind in a blender, mix with cane sugar and softened butter, knead thoroughly.
Put the mass into a round detachable form with a diameter of 24 cm, pressing it to the bottom and sides. Put in refrigerator for 1 hour.
In the form of chilled base to spread the cooled filling and bake for 15 minutes in a preheated 175 degree oven. Allow to cool to room temperature.
Cover the cake with a thin layer of jelly. I jelly of red currants homemade. If the jelly is very thick, it needs a bit of heat. Mint leaves (Melissa) chop, leaving a little for decoration and sprinkle on jello.
Pour on top of the berries (no need to defrost) and cover them with a layer of jelly. Serve immediately, and can be put in the fridge for 2-3 hours.
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