le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

samedi 25 février 2012

The best rice cake

I love this cake, the first time I eat it in Sologno, a small village in Emilia, a beautiful region of Italy close to Tuscany. Emilia is famous for good food.. some examples… Parma Ham, Parmigiano Reggiano, pumpkin ravioli..not many cakes but good and most of all made with local liqueur sassolino that gives a nice flavor, of course if you live out of Italy you can use rum, it works always well in pastry.
I'm having fun with pictures now!

How to do your rice cake: put in saucepan 1l milk, 200g rice, 100g sugar, zest of 1 lemon, 200g raisin, a pinch of salt and bring to boil. Boil for 10 minutes while stir. Out of fire put in 100g sassolino. In a separate bowl mix 6 eggs and 200g sugar, mix it with hot milk and pour in a 22cm diameter pan, bake it in the preheated oven 170°C for 45 minutes.

the color of cake after 45 baking

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