Dutch Rice Cake | Recipe - Tasty German Baking Rijstevlaai

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Prepare a yeast dough by mixing 200 grams of flour and 15 grams of yeast in a bowl.

Add 20 grams of sugar, a pinch of salt, 100 milliliters of lukewarm milk, and soft butter to the bowl.

Mix the dough for 3-4 minutes until smooth, then cover and let it sit for 30-40 minutes until doubled in size.

In the meantime, prepare the rice filling by boiling 500 milliliters of milk and adding 200 grams of rice pudding.

Cook the rice pudding for 20 minutes until very soft, stirring occasionally.

Add the pulp from half a vanilla bean to the rice pudding and stir well.

In a separate bowl, beat 1 egg white until stiff peaks form, then mix the yolk with 30 grams of sugar until well combined.

Once the rice has cooled, carefully fold in the egg yolk mixture and then gently add the beaten egg white to keep it fluffy.

Check the yeast dough; it should be fluffy and doubled in size.

Grease a 28 cm tart form using a paper towel.

Roll out the dough into a round shape and place it into the tart form, pressing it to fit the edges.

Add the rice filling to the dough in the tart form, spreading it evenly.

Preheat the oven to 190 degrees Celsius and bake the cake for 30 minutes.

After baking, let the cake cool for 30 minutes before removing it from the tart form.

Prepare 2 cups of whipped cream and spread it over the top of the cooled cake.

Top the cake with shredded dark chocolate and serve with fresh strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens