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Raspberry Cream Rice Squares

A delightful dessert featuring a soft sponge cake topped with a creamy rice mixture and fresh raspberries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert
Cuisine: French, International
Calories: 250
Ingredients Method Notes

Ingredients
  

Sponge Cake
  • 4 free-range eggs 4 free-range eggs Separated into yolks and whites
  • 4 tablespoons 4 tablespoons powdered sugar
  • 4 tablespoons 4 tablespoons flour
  • 0.5 packet 0.5 packet baking powder
Creamy Rice Mixture
  • 2 cups 2 cups rice Long-grain rice recommended
  • 2 tablespoons 2 tablespoons butter
  • 2 lemons Zest of 2 lemons
  • 2 packets 2 packets vanilla sugar
  • 3 dl 3 dl whipping cream Whipped until stiff
  • 1 tablespoon 1 tablespoon edible gelatin Dissolved in water
  • 0.5 l 0.5 l milk For cooking the rice
Toppings
  • to taste Sugar to taste
  • Raspberries Fresh, for topping
  • Red cake glaze For drizzle

Method
 

Preparation
  1. Separate the eggs into yolks and whites.
  2. Whisk the yolks with half of the powdered sugar until light and airy.
  3. Whip the egg whites with the remaining sugar until stiff peaks form.
  4. Fold the baking powder into the flour and mix it into the yolk mixture, adding the whipped egg whites gradually.
Baking
  1. Spread the batter into a lined baking tray and bake for 20-25 minutes, until a toothpick comes out clean.
Prepare Rice Mixture
  1. In a saucepan, combine the rice, butter, lemon zest, and sugars, adding water to cover the rice.
  2. Let it cook until the water evaporates, then add milk and simmer until the rice is soft. Cool completely.
Combine and Serve
  1. Whip the cream until stiff and dissolve the gelatin in 0.5 dl of water.
  2. Combine the whipped cream with the cooled rice mixture and gelatin.
  3. Spread the creamy mixture over the sponge cake and top with fresh raspberries and red cake glaze.
  4. Chill for a few hours before serving.

Notes

Serve chilled, optionally dusted with powdered sugar or accompanied by whipped cream. Can be stored in an airtight container in the refrigerator for 3-4 days.