Description
Wild rice, as already said, can be used for desserts. I tried to bake a normal cake on the flour of wild rice. He looked good, but by the end of the baking much failed. And the cake on the proteins came out just gorgeous! The cake was not only delicious, but also useful. Quickly prepared. Suitable for people with gluten intolerance.
Ingredients
-
Egg white
6 piece
-
Sugar
15 Tbsp
-
Vanilla sugar
1 tsp
-
Leavening agent
0.5 tsp
-
Wild rice
70 g
-
Rice flour
70 g
-
Cocoa powder
1 Tbsp
-
Cream
400 g
-
Brown sugar
5 Tbsp
-
Butter
100 g
-
Soda
-
Honey
1 tsp
-
Salt
Cooking
We need black wild rice and any white (or ready-made rice flour).
I ground the wild and white rice flour. If grinding rice in a coffee grinder, it will need to sift that flour was homogeneous.
Left the flour of wild rice. She has a very spicy smell, something like Flaxseed meal. The right flour white rice with a very delicate and delicious smell. We need 70 grams of flour each.
Protein whisk 10 tablespoons of sugar and vanilla sugar in a solid foam. At the end of the whipping add the baking powder. Divide the protein mass in 2 parts.
Mix the flour of wild rice with cocoa.
Accurate movements from the bottom up mix the protein mass of dark flour. Do the same thing with white.
Spread the dough to form 4 circles (2 white and 2 dark layers) and 18 cm in diameter.
Bake in preheated oven at 180C for 10-12 minutes until it will turn brown. Remove the paper and cooled.
For the cream whip well chilled cream with sugar.
For caramel glaze, combine butter, brown sugar, cream, honey, vanilla sugar, a pinch of salt and baking soda and cook on medium heat for about 7-10 minutes until a syrup. Let cool to room temperature.
Put the cake together. Cakes proslaivaet butter cream, the latter covered caramel glaze. Leave for 1 hour at room temperature (hidden from children), then in the fridge for a few hours.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.