Description
Suggest to your court another rice experiment. The use of flour from wild rice makes this cake not only delicious, but also useful. And the use of the filler puffed rice turns it into a welcome treat for kids of all countries and peoples! Does not contain gluten, so it can be used in the diet of patients with celiac disease.
Ingredients
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Wild rice
50 g
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Egg white
2 piece
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Flour almond
20 g
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Sugar
4 Tbsp
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White chocolate
100 g
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Chocolate milk
100 g
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Butter
100 g
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Cream
70 g
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Vanilla sugar
1 tsp
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Figure
50 g
Cooking
From wild rice to prepare the flour.
The rice flour mix with almond or ground almond.
Whites with sugar and vanilla sugar, beat in a solid foam.
Gently mix the whites with the flour.
The dough is spread on a paper circle the size of our split form.
Bake the cake in a preheated 200C oven for 10 minutes.
While baking crust, melt (in micro) white chocolate and butter.
Stir well
And mix with rice.
In a separable form (19 cm) spread our cake (right hot), on top of the air mass.
Well we stamp. Put the cake in the fridge for a few hours. (can be in the freezer for 30-60 minutes) to cool down. Then remove the split ring and cover the cake with icing (chocolate and cream melt in a water bath and stir well).
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