Marie Biscuit Cake With Almond and Choc Rice
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 90 g Marie biscuits (about 11 pieces)
- 90 g coarsely chopped almonds
- 10 eggs separated (55 g each)
- 1 teaspoon salt
- 95 g self raising flour or all purpose flour with 1 tsp baking powder
- 300 g unsalted butter (softened)
- 50 g chocolate rice
- 2 tsp vanilla extract
- 180 g caster sugar
Instructions
- 1
Grind Marie biscuits finely.
- 2
Mix grounded Marie biscuits with flour and salt.
- 3
Add ground almonds and mix well.
- 4
Separate egg yolks from egg whites.
- 5
Cream butter, add egg yolks and vanilla extract gradually. Beat until soft and fluffy for 10 minutes.
- 6
Add flour/almond mixture to butter mixture and mix well.
- 7
Beat egg whites until foamy. Gradually add sugar and beat until egg whites form stiff peaks.
- 8
Add egg white mixture to batter and fold gently.
- 9
Add in chocolate rice and fold gently.
- 10
Carefully pour cake mixture into a greased 9 inch round pan, lined with parchment paper.
- 11
Tap pan lightly on a hard surface to remove any trapped air in the batter. Place towel below pan to protect table.
- 12
Bake in preheated oven at 180 C for about 40 to 50 minutes. Cake is cooked if skewer inserted into deepest part comes out clean.
- 13
Place on a cooling rack before unmolding.