Baking/ Birthday/ Recipes

{rice pudding cake with cranberry-raspberry topping}

Rice Pudding Cake with Cranberry-Raspberry Topping — deliciously fresh and creamy!

Rice Pudding Cake with Cranberry Raspberry Topping from {nifty thrifty things}

A month ago tomorrow was Ella’s first Birthday and we celebrated it with the family the weekend after the big day. My mom was in charge of the baby-friendly cake (a vegan apple cake) and I got to make the sugary treat. A deliciously creamy rice pudding cake with cranberry-raspberry topping.

Both the cakes were a big hit at our little party and Ella enjoyed being celebrated and receiving great gifts from her grandparents, aunt & uncles. If you are wondering what kind of gifts she got, check out this post: gift ideas for the first birthday.

Rice Pudding Cake with Cranberry Raspberry Topping from {nifty thrifty things}

Rice Pudding Cake with Cranberry-Raspberry Topping

Print Recipe

Ingredients

  • 14 cups milk
  • 12 cups short round rice
  • 1 lemon
  • 1 vanilla bean
  • 8 oz Mascarpone
  • 13 + 12 cups of sugar
  • 2 oranges
  • 4.5 oz fresh cranberries
  • 9 oz frozen raspberries
  • cornstarch
  • 1 stick unsalted butter
  • 200g (7 oz) amaretti cookies
  • some white chocolate

Instructions

1

Peel the lemon with a vegetable peeler. Split the vanilla bean lengthwise and scrape the seeds.

2

Bring the milk with the lemon zests and vanilla bean seeds to a boil. Add the scraped vanilla bean as well.

3

Stir rice into the boiling milk and add a pinch of salt.

4

Reduce heat to low and let simmer for about 30 minutes, stirring occasionally.

5

Remove from heat and take out the vanilla bean and lemon zests. Mix in the mascarpone and 13 cup of sugar. Let cool.

6

Pour the freshly squeezed orange juice into a pan, add the washed cranberries and bring to a boil. Let boil until the cranberries pop. Add frozen raspberries and 12 cup of sugar and let simmer for 15 minutes, stirring often.

7

Strain the sauce through a fine mesh sieve, back into the pot, pressing on the pulp to get all the juice.

8

In a small bowl, mix 6 tbsp. water with 3 tbsp. cornstarch and gently stir the cornstarch mixture into the berry sauce. Simmer gently until the sauce has the desired consistency.

9

Crush amaretti cookies with a rolling pin or pan in a ziplock bag. Add melted butter to the crushed cookies and mix well. Spread the cookie crust mixture onto the bottom of a spring pan.

10

Add the rice pudding on top and distribute evenly. Pour the berry topping over the rice pudding.

11

Let the cake cool off for at least 3 hours (best overnight).

12

Make little chocolate curls, using a vegetable peeler and decorate the cake before serving.

Rice Pudding Cake with Cranberry Raspberry Topping from {nifty thrifty things}

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6 Comments

  • Reply
    Steffi
    Saturday January 7th, 2017 at 07:13 PM

    Wow, die sieht echt superlecker aus. Ich versuche leider gerade auf Zucker zu verzichten. Ich habe im Dezember so viel wie im ganzen Jahr nicht gegessen. Schlimm. Aber spätestens zum Geburtstag meines Sohnes in drei Wochen gibt es wieder Süßes.
    LG Steffi

    • Reply
      Vanessa @ {nifty thrifty things}
      Tuesday January 10th, 2017 at 07:49 PM

      Vielen lieben Dank für Deinen lieben Kommentar! :)
      Ohja, das mit dem Essen im Dezember kenn ich.. Es fängt eigentlich schon im November an. Ständig sind Geburtstage (aka Kaffee & Kuchen). Erst der Mann, dann die Mama, Ella, ich, mein Vater.. Naja, und Weihnachten geht ja auch nicht ganz ohne Kekse an einem vorüber. Haha
      Habt ihr eine Kuchentradition zu Geburtstagen?
      Ganz liebe Grüße, Vanessa

      • Reply
        Steffi
        Tuesday January 10th, 2017 at 07:58 PM

        Meine Mama macht eigentlich immer so ein Sahnewunder. Ich probiere die Torten immer an das jeweilige Motto anzupassen. Dieses Jahr ist das Weltraum. Wird wohl eine Rakete werden.
        LG Steffi

        • Reply
          Vanessa @ {nifty thrifty things}
          Tuesday January 10th, 2017 at 09:35 PM

          Das Sahnewunder klingt sehr lecker und auf den Raketenkuchen bin ich sehr gespannt. Ich hoffe doch Du teilst ihn auf dem Blog oder Instagram? :)
          LG, Vanessa

  • Reply
    Lora
    Sunday January 8th, 2017 at 11:26 PM

    As always, stunning food photography! I’ve never eaten anything like this before, can you send me it in the mail ;)

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