Cassata rice cake
Juicy cake with rice and candied fruit.
- Boil milk and salt. Add the rice crust, oranges, 60 g of sugar and vanilla sugar, and cook on low heat for 35-40 minutes. Stir occasionally. Cool the rice to room temperature.
- Chop the candied fruit. Separate 3 eggs, beat the egg whites firmly, and beat the yolk and the whole egg well with the rest of the sugar. Gradually stir in rice, almonds, hazelnuts and candied fruit. Finally, add the egg whites.
- The bottom of the round shape is large. 26 cm, grease and sprinkle with crumbs. Sift flour, add sugar, butter and knead the dough. Roll out the dough into a roll and put it in the form of a circle. Roll out the dough along the edge of the form at a height of 4 cm. Sprinkle the bottom of the form with a few more crumbs. Transfer the rice mass and flatten. Bake in a preheated oven at 170 ° C, about 50-60 minutes. Cool briefly, remove the rim of the form and cool the cake completely.
- To decorate the oranges, rinse with hot water and cut into thin slices. Sprinkle the cake around with powdered sugar, arrange slices of orange and sprinkle with chopped pistachios. If desired, decorate with whipped sweet cream, chocolate decors and diced candied cherries.