On this occasion I want to teach you to prepare a dessert full of flavor and textures that I tried for the first time at a gastronomic fair in Portugal. It is a rice and mango cake with an apricot coverage, a delight that you cannot miss. Although it requires a long procedure, the truth is that it has a very simple elaboration. Take note of the steps and prepare with recipesgratis.net this exquisite rice and mango cake, without a doubt, will surprise you.
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| Ingredients to make rice and mango cake: |
| For the cake: 4 Egg units 80 grams of sugar 40 grams of roasted hazelnuts and crushed 60 grams of flour 15 grams of corn starch 1 pinch of salt | For rice filling: 1 liter of milk 150 grams of rice 120 grams of sugar 8 units of neutral gelatin sheets 2 mangoes units (if they are very large better 1) 200 milliliters of liquid cream 1 Vanilla pod unit para the caramel: 50 milliliters of liquid cream 70 grams of sugar 100 grams of albricoque jam 5 units of neutral gelatin sheets |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make rice and mango cake:
1. Before getting to work, we preheat the oven to 190ºC. We will start with the cake. To do this, we separate the yolks from the egg whites and begin to beat the whites with a pinch of salt. While beating, we are gradually adding half the sugar. We beat until the whites acquire the snow point and form firm peaks.
2. Apart, we beat the yolks with the sugar that remains for a few minutes and reserve them. We take another container and mix the flour with corn starch and hazelnuts. Now, alternately, we add to the yolks the clear beaten and the mixture of the dry ingredients. We integrate with the help of a spatula and making smooth enveloping movements.
3. We place the cake mass in a removable mold previously greased and floured about 26 cm in diameter. Bake for 15 minutes and let cool inside the mold when it is ready.
4. Now we go with the rice filling. To do so, we hydrate the gelatin in cold water for 10 minutes. Meanwhile, in the blender, we crush the handles until they make them puree and reserve.
5. We take a saucepan and heat the milk with rice, sugar and vanilla sheath open in half. We cook for 25-30 minutes over low heat, removing from time to time. When the rice is well cooked and the preparation has thickened, we remove the saucepan from the fire, add the gelatin and stir until it integrates it.
6. Once the gelatin has been integrated, we add the handle puree, mix and let it cool. To continue with the preparation of the rice cake, we ride the cream with the help of electric rods or blender.
7. When the rice is cold, we mix it with the mounted cream and pour the preparation in the mold where we have the cake base. We reserve in the refrigerator for 2 hours to set the filling.
8. After time in the fridge, it is time to prepare coverage. We start by hydrating the jelly in cold water for 10 minutes. Apart, we heat the liquid cream until it starts to boil. When this happens, we remove the saucepan from the fire.
9. We take a pan and melt the sugar until you get a golden candy. Once achieved, we mix it with the cream and add the hydrated gelatin, stir well until integrating the ingredients. Finally, we add the apricot jam and mix. We cast the preparation to obtain smooth and uniform coverage and pour over the rice and mango cake. We leave again in the refrigerator for 1 hour.
10. After time, we can already get the rice and mango cake from the fridge, unmold very carefully and decorate to our liking. Although it is a long procedure, the result is worth it, encourage yourself to prepare this dessert and tell us how it has been! More sweet recipes such as my blog Target = _blank rel = NOFOLLOWEL MUNDO DE TARA.
