Try this delicious cake recipe:
For the family: sweet wholemeal recipe.
You can easily “smuggle” whole grain rice into this fruity cake. It fills you up longer than white rice pudding, tastes heartier and contains more vitamins, fiber and minerals. However, it takes longer to cook. It also tastes good with ringtails, plums or possibly apple slices.
Boil long grain rice with cinnamon stick, milk and whipped cream, lightly cook at low temperature for about 10 minutes, then swell for about 15 minutes on the turned off plate, put aside to cool.
In the meantime, remove the stones from the cherries. Cream butter with one third of the honey. Separate the eggs. Whisk the egg yolks with the honey butter, fold into the lukewarm rice porridge. Whip half of the egg whites until stiff, then stir into the rice. Preheat the oven to 200 °C (gas mark 3). Grease the pie dish with butter, spread the long-grain rice evenly on it, smooth it out. Next, press the cherries into the long-grain rice, bake for half an hour on the lower rack in the oven. Next, whip the remaining egg whites until stiff, gradually pour in the remaining honey. Spread the amount evenly on the cake and put it again in the hot stove for 10 min. You can serve the cake as a sweet main meal or possibly cooled down as a dessert.
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