A cake recipe for all foodies:
(*) For 1 cake springform pan of 16 cm ø For the rice pudding, bring milk with cream, salt and vanilla bean to a boil. Add long grain rice and bring to a boil while stirring. Cover and make forty-five min at low temperature, stirring a few times.
Remove vanilla stems and cool rice pudding.
Mix cinnamon, egg yolks, juice of one lemon, zest, sugar and apricots to long-grain rice. Fold in the snow. Pour quantity into prepared mold.
Bake the riisturtu in the lower half of the oven heated to 180 °C for forty minutes. Cool slightly in the mold, then remove and cool.
Dust the riisturtu with powdered sugar and garnish with mint.
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