(No-Bake) Chai Rice Pudding Cake with Raspberry Topping
Author:Bake to the roots
Delicious summer cake that needs no baking: Chai Rice Pudding Cake with Raspberry Topping
For the chai mix:
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground coriander
For the base:
5 oz. (140g) shortbread biscuits
2.5 oz. (70g) butter, melted
For the rice pudding:
14 oz. (400ml) coconut milk
17.6 oz. (500ml) milk
1.8 oz. (50g) sugar (or xylitol)
1 1/2 tsp. vanilla extract
pinch of salt
9 oz. (250g) white rice (for rice pudding)
2 gelatin leaves
7 oz. (200g) heavy cream, cold
For the berry topping:
7 oz. (200g) raspberries (fresh or frozen)
1 tbsp. sugar (or xylitol)
1/2 tsp. vanilla extract
some lemon juice
2 gelatin leaves
some raspberries for decorations
1. Add all the spices for the chai mix to a small bowl and mix to combine. Set aside. Line a 7 inches (18cm) springform tin with baking parchment and set aside. Add the cookies for the base to a freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter and add to the bag and mix until the crumbs are evenly moist. Pour into the prepared tin and press to the bottom to get one even layer – this works best with the back of a spoon. Place in the fridge until needed.
2. For the rice pudding add the coconut milk, milk, sugar (or xylitol), vanilla extract, chia mix, and salt to a pot and bring to a boil while stirring constantly. When the milk is boiling add the rice and reduce the heat to the lowest setting – let simmer for about 25 minutes but stir often so nothing will burn. When the time is up turn off the heat, cover the pot and let stand on the stove for another 10-12 minutes so the rice can continue expanding.
3. While the rice is about to get ready, add the gelatin leaves to a bowl with cold water and let soak for 5-7 minutes. Squeeze to get rid of some of the water and then add to the pot with the still hot rice and mix in well. Let everything come down to room temperature – continue mixing occasionally so the rice pudding is not getting dry on the surface.
4. Add the heavy cream to a bowl and whisk until stiff peaks form. Add to the completely cooled rice pudding (in batches) and fold in. Pour the mix into the prepared tin with the cookie base and smooth out the top. Cover with some plastic wrap and place in the fridge for at least 4 hours.
5. About 1 hour before the cake is ready, start preparing the berry topping. Puree the berries (if you use frozen ones let them defrost first) and press through a fine-mesh sieve to get rid of the seeds. Add together with the sugar (or xylitol), vanilla extract, and a splash of lemon juice to a bowl and mix. Add the two gelatin leaves to a bowl with cold water and let soak for 5-7 minutes, then squeeze and add to a small saucepan – heat up gently on the stove until the gelatin is melting. Remove from the heat and add 1-2 tablespoons of the pureed berries to the saucepan and mix to combine with the melted gelatin leaves. Add the rest of the pureed berries and mix well. Place in the fridge until needed. The mixture should thicken up so you can use it for the drip effect – the mix should be thick enough to not run off the cake completely.
6. Remove the cooled cake from the tin and place on a serving plate. Pour the thickened berry puree on top of the cake and carefully push it over the edge of the cake in several spots to get the drip effect. You don’t need to push much of the puree over the edge to get the effect… ;) Place the cake back in the fridge for about one hour to cool down further and then decorate with some fresh raspberries before serving.