TYPICAL RICECAKE FROM BILBAO, SPAIN
A little of history
In spite of the varied theories, the reality is that it is for many years, one of the desserts most representative from Bilbao.
The ground rice brings him a delicate flavor and a more creamy texture, on the other hand with the wheat flour remain more compact, if you want to add a creaking touch him, I recommend to you to put of base a puff-pastry plate, you refill with the cream and bake everything together one, you will have left delightful.
- 650 ml. skimmed milk
- 100 gr. Butter
- 150 gr. sugar
- 200 gr. rice flour or wheat
- 4 eggs
In the glass of the themomix we throw the butter, programme 2 min/40º/speed 2.
We add the milk and the eggs, the sugar, the flour, without temperature, give progressive speed until the ingredients are well mixed in a soft cream.
We cover the mold with role of baking, throw the cream, bake to 350ºF during 50 minutes, approximately.