Almond cake with fruits and rice filling
10 servings
180 minutes
Almond cake with fruits and rice filling is an exquisite dessert of Dutch cuisine that combines the tenderness of almond dough with the exotic sweetness of pineapple and apricots. Historically, the Netherlands is famous for its desserts, and the combination of almonds and fruits gives the pastry a rich flavor and pleasant texture. The delicate creamy rice layer flavored with lime and vanilla makes this cake unique, while the light fruit acidity highlights its multilayered nature. Thanks to gelatin, the filling becomes airy, and the crispy crust serves as an ideal base for a harmonious balance of textures. This dessert is suitable for both a festive dinner and a cozy family tea time, surprising guests with its exquisite taste and rich aroma.
1
Knead the dough from butter, 50 g of sugar, flour, eggs, and almond flakes. Form a ball from the dough, wrap it in film, and place it in the refrigerator for 30 minutes.
- Butter: 80 g
- Sugar: 100 g
- Wheat flour: 100 g
- Chicken egg: 1 piece
- Almond: 100 g
2
Preheat the oven to 175 degrees.
3
Line the bottom of a springform pan with parchment paper. Roll out the dough and place it in the pan. Bake for 20 minutes. Place a ring for the cake around the cooled layer.
4
Grate the lime zest and squeeze the juice. Cut the flesh of the pineapple and apricots into cubes and mix with lime and pineapple juice. Bring the milk to a boil with the zest, add the rice, and cook for 30 minutes, then mix with sugar and vanilla sugar. Soak the gelatin, squeeze it out, dissolve it in the porridge, and cool. When the rice starts to set, add the fruits with juice. Then fold in the whipped cream. Spread the mixture onto the base and refrigerate for 2 hours.
- Lime: 1 piece
- Pineapple: 150 g
- Apricots: 150 g
- Pineapple juice: 100 ml
- Milk: 350 ml
- Rice: 125 g
- Sugar: 100 g
- Vanilla sugar: 30 g
- Gelatin: 16 g
- Cream: 300 ml
