Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Batter
Decoration
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Rice
Pour the milk into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring. Reduce the heat, simmer for approx. 30 mins., stirring occasionally to form a thick, creamy rice pudding. Stir in the butter, cover the rice and leave to cool. Remove the orange and lemon zest.
Batter
Place the sugar and egg yolks in a bowl, beat for approx. 5 mins. using the whisk on a mixer until the mixture is lighter and fluffy. Stir in the rice pudding and sultanas. Beat the egg whites with the salt until stiff, carefully fold into the rice mixture. Transfer the batter to the prepared tin.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Decoration
Mix the icing sugar and lemon juice to make a thick icing. Dust the cake with icing sugar, stick on the sugar eggs using the icing.
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