Hungarian Rice Cake with Berries & Cream. This show stopping cake is sure to be a hit.
31⁄2 cups milk
2 cups pouring cream
1 cup long grain rice
1 vanilla bean pod, seeds scraped
5 eggs, separated
1⁄2 cup caster sugar
1 tbsp lemon or orange zest
Mascarpone, to serve
250g strawberries, washed, hulled, sliced
125g fresh blueberries
125g fresh raspberries
3 tbsp Grand Marnier or orange juice
2-3 tbsp caster sugar
In a heavy-based medium saucepan, place the milk, cream, rice, salt and vanilla bean seeds and pod over a medium heat. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 25-30 minutes or until rice is creamy. Remove from heat and stir in the butter. Remove and discard vanilla pod, then set aside to cool to room temperature.
Preheat oven to 180°C (conventional). Grease and line the base and side of a 20cm springform tin with baking paper, extending over the edge by 2-3cm.
In a small bowl, whisk the egg yolks, sugar and zest, then stir into the cooled rice mixture. Using electric beaters, beat egg whites in a medium bowl on medium speed until firm peaks form. Gently fold a third of the egg whites into rice mixture, then fold in remaining egg whites until just combined.
Spoon mixture into prepared tin. Bake for 50 minutes or until cake is just set when tested with a skewer (the cake will still be a little moist). Allow cake to sit in tin for 10 minutes before releasing and transferring to a serving plate.
Meanwhile, to make the macerated berries, place all berries in a large bowl. Sprinkle over the liqueur or juice, and the sugar, and stir to coat. Set aside to macerate, stirring occasionally, for 30 minutes.
Top cake with berries and juices, and serve warm as slices with a dollop of mascarpone on the side.