Servings: 8
Calories: 578kcal
Materiaal
- Cake tin 22cm
Ingredients
The puff pastry
- 1 skin puff pastry
- 10 g butter
- 10 g flower
Pastry cream
- 5 Dl milk
- 70 g sugar
- 1 bag vanilla sugar
- 50 g vanilla puding
- 2 Egg yolks
Instructions
The rice
- Pour the milk into a bowl and put on the fire. Add the rice when the milk is almost boiling. Cook the rice over a low heat. I needed 40′. Be sure to stir occasionally or the rice will bake.
- Let the cooked rice cool.
The pastry cream – pudding
- Pour (almost all) of the milk into a bowl. Keep a little aside (1 to 2 dl) to mix later. Add the sugar and vanilla sugar and heat to the point of sale.
- In the meantime, add the egg yolks to the milk that is set aside. Stir well. Then you add the vanilla powder. Stir well again.
- When the milk is warm (should not boil) remove it from the heat. Stir well again in your milk/egg/vanilla powder paste and then pour it into the warm milk. Keep stirring well until the custard takes shape. If the milk is too warm, it will go very quickly, it will remain warm milk – then put on the fire for a while until a pudding forms.
- Let the pudding cool down a bit.
Pie filling
- Has the rice and pudding cooled down a bit? (definitely doesn’t have to be cold – just take the heat out). Then add the egg yolks, sugar and flour to the rice pudding. Then you add the pudding. Stir briefly after each addition.
- Beat the egg whites firmly and gently fold into the pie filling
The cake
- Melt a little butter in the microwave and rub the baking tin with the melted butter. Flour the baking tin well throughout. Remove excess flour by turning the baking sheet upside down.
- Roll out the puff pastry and place nicely in the baking tin.
- Spread the pie filling in the baking pan to the brim.
- Bake the cake until 45′ in an oven at 175°C.
Voedingswaarden
Calories: 578kcal | Carbohydrates: 84g | Protein: 14.67g | Fat: 20.34g
