Rice Pudding Cake with Cranberry-Raspberry Topping — deliciously fresh and creamy!
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 ToppingPrint Recipe
- 4 1⁄4 cups milk
- 1 1⁄2 cups short round rice
- 1 lemon
- 1 vanilla bean
- 8 oz Mascarpone
- 1⁄3 + 1⁄2 cups of sugar
- 2 oranges
- 4.5 oz fresh cranberries
- 9 oz frozen raspberries
- 1 stick unsalted butter
- 200g (7 oz) amaretti cookies
- some white chocolate
Peel the lemon with a vegetable peeler. Split the vanilla bean lengthwise and scrape the seeds.
Bring the milk with the lemon zests and vanilla bean seeds to a boil. Add the scraped vanilla bean as well.
Stir rice into the boiling milk and add a pinch of salt.
Reduce heat to low and let simmer for about 30 minutes, stirring occasionally.
Remove from heat and take out the vanilla bean and lemon zests. Mix in the mascarpone and 1⁄3 cup of sugar. Let cool.
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 1⁄2 cup of sugar and let simmer for 15 minutes, stirring often.
Strain the sauce through a fine mesh sieve, back into the pot, pressing on the pulp to get all the juice.
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.
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.
Add the rice pudding on top and distribute evenly. Pour the berry topping over the rice pudding.
Let the cake cool off for at least 3 hours (best overnight).
Make little chocolate curls, using a vegetable peeler and decorate the cake before serving.
❤ I’m partying here: