When preparing the cake I used rice Mistral Italica.

Bring milk in a saucepan to a boil and add the finely grated zest of one orange. On low heat simmer the peel for about 2 minutes, then add the rice. Cover the pan and cook for about 20 minutes. If necessary, add milk. Remove the pan from heat and add rice sugar, and butter (50 g).

For the dough: mix the flour with the icing sugar, add cold butter, cut into pieces, and finely grated lemon zest, grind until crumbs. Add the egg and mix until smooth. Form the dough into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.

Divide the dough form (I 27 cm) and put in the freezer for 10 minutes. At this time, preheat the oven to 180 C. Remove the dough and puncture it with a fork in several places. Cover the dough with parchment and put him dry beans. Put the form with the dough in the oven for 15 minutes. Then, remove the dough from the parchment and beans and bake the crust for about another 5 minutes.

Beat with whisk 1 egg and brush over the hot cake.

Brush the cake with warm jam and put the rice stuffing. Refrigerate until firm (I removed at night). The finished cake sprinkle with orange zest and decorate with berries to taste. It turned out so flavorful and delicious!