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Drunken Capuchin cake

Drunken Capuchin cake

Category: Confectionery
Drunk Capuchin Cake

Ingredients

Shortcrust pastry base:
Flour 200 g
Egg yolks 2 pcs.
Sugar 70 g
Butter 120 g
Cinnamon 1 g
Rice and egg mass:
Rice 105 g
Milk 500 ml
Butter 50 g
Egg yolks 80 g
Egg whites 120 g
Sugar 50 g
Half lime zest
Vanilla 1 pod
Liquor 100 g
Physalis 100 g
Apricots 5 pieces.
Italian meringue:
Sugar 100 g
Egg white 2 pcs.
Rum dark 50 g
-------------------------------------------- --------------
Baking dish Ø = 26 cm

Cooking method

  • Baking dish with a diameter of 26 cm.
  • Shortcrust pastry base:
  • 1. Beat butter with sugar until white, add yolks and beat together, add flour and cinnamon, knead the dough. Spread the dough over the bottom of the mold, refrigerate.
  • Rice and egg mass:
  • 2. Cook porridge from rice and milk. After boiling milk, put vanilla in a saucepan (scrape out the seeds with a knife), lime zest and butter. Cook until tender - until the milk is completely boiled away. Purée with a hand blender (or in a food processor).
  • 3. Beat the yolks with 2 tbsp. spoons of liquor. Add to rice puree. Add the rest of the liquor. Beat the whites with 50 g of sugar and add to the rice-yolk mass.
  • 4. Put two-thirds of the rice and egg mass on a sand base, distribute the physalis and apricot quarters, cut into halves. Cover with the remaining mixture and bake at 180aboutWith the oven door ajar. Baking time 1h-1h 10 min.
  • Italian meringue:
  • 5. From the remaining ingredients, prepare an Italian meringue, cover the cake, place under the grill until golden brown. Garnish with a few physalis berries, lime zest.

Time for preparing:

2h 30min

Cooking program:

oven

Note

Girls! DO NOT be confused by the words "cook rice porridge" applied to the cake. Everyone who has tried this cake could not guess what the middle layer is made of.
The cake can be safely given to children - all alcohol evaporates during the cooking process. Only flavors remain.


🔗

Feofania
cool!
Twist
Thank you, Feofania!
celfh
Twist , a very interesting, unusual recipe.
farfalla
Twist, should the porridge be cooled before mixing with the egg mixture? Or will it be like a custard?
 

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