Description
Rice pudding cake is my husband’s favorite German dessert! Serve with homemade whipped cream.
Ingredients
- ½ gallon milk
- 1 cup uncooked white rice
- 1 cup white sugar
- 3 eggs, lightly beaten
- ¼ cup milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons active dry yeast
- ¼ cup white sugar
- 1 individual packet vanilla sugar
- 1 egg
- ½ cup lukewarm milk
- ½ cup melted butter
- 2 eggs
Instructions
- Combine 1/2 gallon milk
- rice
- and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin
- about 3 hours 15 minutes.
- Mix 3 eggs
- 1/4 cup milk
- vanilla extract
- and salt together in a bowl. Add 1/2 cup of the hot rice mixture
- stirring in 1 tablespoon at a time
- until blended. Pour mixture into the slow cooker
- stirring constantly. Cook on Low until rice has absorbed all the liquid
- about 30 minutes more. Let cool to room temperature
- about 2 hours.
- Meanwhile
- place flour
- yeast
- sugars
- egg
- lukewarm milk
- and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done
- about 90 minutes. Let rise in a warm place until doubled in volume
- about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.
- Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.
- Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean
- about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled
- 6 hours to overnight.
Prep Time: 20 mins
Cook Time: 4 hrs 10 mins
Total Time: 12 hrs 35 mins
Servings: 12