A Lotao fan from France sent us this surprising recipe as an insider tip - we think the tart is absolutely worth trying! Do you also dare to try this extraordinary cake?
Rice tart with ginger cream and an almond and caramel glaze
Ingredients:
(for the dough)
for the cream:
- 400g yogurt
- 50g Lotao Java Kiss
- 1 tsp grated ginger
- 1 tsp honey Some cinnamon
- 2 tbsp chopped walnuts
- For the glaze: almond caramel sauce or melted chocolate
Preparation:
Rice tart with ginger cream and an almond and caramel glaze
- For the cake base, mix the flour, yeast, cocoa powder, margarine, 50 g sugar, an egg and a little salt. Pour into a springform pan.
- Cook Prince of Bengal baby basmati with the milk, stirring constantly, until the rice is creamy. Remove the mixture from the heat and mix in three egg yolks.
- Beat the three remaining egg whites into snow and mix with some Lotao Java Kiss coconut blossom sugar and some ginger. Pour this mixture into the cooled, cooked rice and pour it onto the cake base.
- Bake at 175°C for about 30 minutes. In the meantime, prepare the ginger cream: To do this, beat the yoghurt with the honey, cinnamon and Java Kiss until creamy.
- Then carefully fold in the grated ginger and chopped walnuts. Spread the cream on the lukewarm cake and garnish with almond caramel sauce. Bon appetit!
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