SMALL CAKE WITH ROSSO ROSETTA RICE FLOUR

Ingredients:

For four person:

  • 350 g di Farina di Riso Rosso Rosetta
  • 1 uovo
  • 1 yolk
  • 130 g butter
  • 100 g sugar

For the custard

  • 0,5 l of milk
  • 150 g sugar
  • 60 g Melotti Rice flour 
  • 4 yolks
  • 1 lemon
  • 1 tbsp vanilla extract
  • few raspberries and mint leaves to garnish

How to prepare it

Mix the flour with sugar and add softened butter. Mix quickly until it becomes a homogenous dough. Wrap the dough in cling film and let it rest in the fridge for at least one hour. Roll out the dough with the rolling pin and cut into small disks with the appropriate cutter. Place into small muffin tins and perforate with a fork. Bake at 170C for 15-20 minutes. Remove from oven and let cool down. In the meantime, cream the yolks with the sugar until it becomes a homogenous mix. Add the sifted flour and mix thoroughly. Bring the milk to a boil with the vanilla extract and the lemon zest. Add the mix of sugar, yolks, and flour to the milk and cook for 3 minutes. Top the small cakes with the custard and add the raspberries along with a few mint leaves.

BUON APPETITO!
Mamma Rosetta

How to prepare it

Mix the flour with sugar and add softened butter. Mix quickly until it becomes a homogenous dough. Wrap the dough in cling film and let it rest in the fridge for at least one hour. Roll out the dough with the rolling pin and cut into small disks with the appropriate cutter. Place into small muffin tins and perforate with a fork. Bake at 170C for 15-20 minutes. Remove from oven and let cool down. In the meantime, cream the yolks with the sugar until it becomes a homogenous mix. Add the sifted flour and mix thoroughly. Bring the milk to a boil with the vanilla extract and the lemon zest. Add the mix of sugar, yolks, and flour to the milk and cook for 3 minutes. Top the small cakes with the custard and add the raspberries along with a few mint leaves.

BUON APPETITO!
Mamma Rosetta

Rosso Rosetta Rice Flour

Wholegrain and aromatic, stone milled red flour

Ideal for the preparation of sweet and savory leavened doughs. Naturally gluten free. Ideal for the preparation of desserts, creams and, if mixed with other flours, also for the preparation of pasta, pizza and bread.