Cakes Recipes - Thai Cake Recipe

  
 

Cakes Recipes - Thai Rice Cake

Ingredients

  • 225g Thai fragrant rice

  • 1 liter milk

  • 115g caster sugar

  • 6 cardamom pods, crushed open

  • 2 bay leaves

  • 300ml whipping cream

  • 6 eggs, separated

For the topping

  • 300ml double cream

  • 200g quark

  • 5ml vanilla essence

  • grated rind of 1 lemon

  • 30g caster sugar

  • soft berry fruits and sliced star or kiwi fruit, to decorate

Method:

  1. Grease and line a deep 25cm/10in round cake tin. Boil the rice in unsalted water for 3 minutes, then drain.

  2. Return the rice to the pan with the milk, sugar, cardamom pods and bay leaves. Bring to the boil, then simmer for 20 minutes, stirring occasionally.

  3. Allow to cool, then remove the bay leaves and any cardamom husks. Turn into a bowl. Beat in the cream and then the egg yolks. Preheat the oven to 180'C/350"F/Gas 4.

  4. Whisk the egg whites until they form soft peaks and fold into the rice mixture. Spoon into the cake tin and bake for 45-50 minutes, until risen and golden brown. The centre should be slightly wobbly - it will firm up as it cools.

  5. Chill overnight in the tin. Turn out on to a large serving plate. Whip the double cream until stiff, then mix in the quark, vanilla essence, lemon rind and sugar. Cover the top and sides of the cake with the cream, swirling it attractively. Decorate with soft berry fruits and sliced star or kiwi fruit.