This currant and rice cream cake is quite unusual and its taste is difficult to describe, but it is worth making. Delicate almond cakes, finely structured rice cream and blackcurrant jelly will make you close your eyes and enjoy a moment of pleasure from the new taste.

The recipe for the cake is taken from the book by Irina Chadeeva "Pirogology".

Do not be afraid to experiment, it may seem to you that the rice cream is boring and tasteless. First try to cook it and serve it as an independent dessert, put it in bowls and garnish with fruit. And then you will understand that rice cream gives such a currant cake a special wonderful taste.

• General \ asset cooking time: 3 hours 30 minutes \ 1 hour 30 minutes
• Servings Per Container: 8 Servings
• Calories (100g): 141 kcal
• Cost: average cost

How to Make Rice Cream Currant Cake

• Egg white - 4 pcs. (biscuit)
• Almonds - 70 g (biscuit)
• Powdered sugar - 80 g (biscuit)
• Sugar - 45 g (biscuit)
• Starch - 20 g (biscuit)
• Rice - 100 g (rice cream)
• Milk - 1 l (rice cream)
• Sugar - 60 g (rice cream)
• Egg yolk - 4 pcs. (rice cream)
• Gelatin - 5 g (rice cream)
• Vanilla - 1 pc. (pod, rice cream)
• Black currant - 500 g (currant jelly)
• Powdered sugar - 30 g (currant jelly)
• Liqueur - 2 tbsp (currant liqueur, currant jelly)
• Gelatin - 5 g (currant jelly)

Preparation:

• Preheat the oven to 180. ''

  For a biscuit, you need to peel and grind the almonds into crumbs. To do this, pour boiling water over the almonds for 10 minutes, drain the water and remove the skin from the nuts without any extra effort (be careful, the almonds are easily separated from the skin and can scatter around the kitchen).

  

• Dry the peeled almonds with a paper towel and, since we already have the oven turned on, send them to the oven for 2 minutes so that the nuts are not raw.

  

• Using a blender or coffee grinder, grind the almonds into crumbs.

  

• The whites of medium eggs (the weight of one egg with shell is 60-65 g) carefully separate from the yolks. First, beat the whites at the minimum mixer speed, gradually increasing it. When the whites are beaten into a strong foam, add the sugar and beat again until a shiny dense mass.

  

• Powdered sugarsift with starch and, together with ground almonds, gently mix into the proteins.

  

• The dough should not settle too much (with correct and careful mixing, its amount will not decrease).

  

• Cover the baking sheet with parchment paper and use a pencil to draw the diameter of your mold (in this case, 20 cm). Turn the paper over.

  Put the dough in a cornet or a dense plastic bag (cutting off the tip with scissors), place a circle equal to the diameter of the mold on a baking sheet. Use a knife or spatula to level the mass so that the circle is even.

  I have 2 baking sheets, so I bake two cakes at a time. You can try placing the cakes on one baking sheet.

  

• Bake for 20-25 minutes. Cool the cakes and carefully remove from the paper.

  

• For the cream, you need to cook rice in milk. Take 100 g of round grain rice andRinse it well, then pour 600 ml of milk, and when it boils, cook for 40 minutes.

  

• Cool the porridge to room temperature (I advise you to stir the porridge from time to time so that no lumps form in it).

  

• Pour 400 ml of milk into a saucepan, add seeds and vanilla pod, bring to a boil.

  

• Beat the yolks that remain from the proteins with sugar on a medium mixer speed until light.

  Strain the fragrant milk through a sieve or cheesecloth, remove the pod and pour boiling milk over the yolks with continuous stirring.

  

• Pour the milk and egg mixture into a saucepan and cook over the lowest heat until the mixture begins to thicken and resemble liquid jelly in consistency. The cream should be constantly stirred so that it does not burn. Remove the saucepan from the heat.