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Raspberry Cream Rice Squares

Delightful dessert squares combining creamy rice, fresh raspberries, and a touch of lemon zest for a refreshing taste experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 pieces free range eggs Separate yolks from whites
  • 4 tablespoons powdered sugar Divided
  • 4 tablespoons flour
  • 0.5 packet baking powder
For the filling
  • 2 cups rice Use short grain rice for best texture
  • 2 tablespoons butter
  • Zest of 2 lemons
  • 2 packets vanilla sugar
  • to taste Sugar
  • 3 dl whipping cream Whipped until stiff peaks form
  • 1 tablespoon edible gelatin Dissolve in water
  • 0.5 l milk
  • to taste Raspberries Fresh, for topping
  • Red cake glaze For finishing

Method
 

Preparation
  1. Separate the eggs, combining yolks with half of the powdered sugar until creamy.
  2. Beat the egg whites until stiff peaks form.
  3. Mix baking powder into flour and fold into yolk mixture, alternating with beaten egg whites.
  4. Spread batter in a baking tray lined with parchment paper and bake until a toothpick comes out clean.
  5. In a saucepan, combine rice, butter, lemon zest, sugar, and water. Cook until water evaporates, then add milk and stir until rice is soft.
  6. Allow the rice mixture to cool completely.
  7. Whip the cream until stiff peaks form.
  8. Dissolve gelatin in 0.5 dl of water and mix with whipped cream and cooled rice.
  9. Spread mixture over sponge cake, top with raspberries and drizzle with red glaze.
  10. Chill for a few hours before serving.

Notes

Serve with a drizzle of extra red glaze and a dollop of whipped cream. Store leftovers in an airtight container in the fridge for up to three days.