My younger brother had a birthday this past week. I told him a couple of weeks ago to find a cake he wanted me to make for his birthday celebration. We looked at a couple of things together and then he told me he wanted a cake made out of oats with rice pudding in between the layers. Gross? Yeah. I told him I didn't think that was going to work.
So, then I thought that maybe I could find a rice pudding cake. Sure enough, I searched on epicurious.com, and found this Rice Pudding Cake that appeared in Bon Appetit Magazine about 12 years ago.
I decided this was the cake for Andrew.
I know it might sound a little strange, but it was a huge success.
You just make rice pudding as you normally would on the stovetop, let it cool a bit and add a egg yolk/sugar mixture. You let that cool a little and then add in the egg whites that have been beaten to stiff peaks. Then you bake the "cake" in the oven for an hour and it becomes firm enough that you can slice it into cake slices.
The compote originally called for cherries and apricots, but I had blueberries and peaches in the freezer, so I just used those. It was delicious.
For any of you rice pudding lovers, you should really try this take on rice pudding!
(TORTA DI RISO CON COMPOSTA DI CILIEGE E ALBICOCCHE)
Yield: Makes 10 to 12 servings
4 1/2 cups whole milk
Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.
(COMPOSTA DI CILIEGE E ALBICOCCHE)
Delicious with the Rice Pudding Cake or with biscotti or vanilla ice cream.
1 1/4 cups sugar