Reisfladen: Rice pudding tart.

Embark on a culinary journey to the past with Oma's Heavenly Milchreis Cake, a tribute to cherished family traditions and cozy Sunday gatherings. Inspired by warm memories and the comfort of homemade cooking, this recipe transforms the classic milchreis (rice pudding) into a delightful cake, perfect for pleasing both rice pudding lovers and cake aficionados alike.

Ingredients:

- For the Milchreis:

- 1 cup Arborio rice (or short-grain rice)

- 4 cups whole milk

- 1 cup heavy cream

- 4 tablespoons unsalted butter

- 1/2 cup brown sugar (or white sugar, as desired)

- 1 vanilla bean (split and scraped) or 1 teaspoon vanilla extract

- 1 teaspoon ground cinnamon

- Lemon zest from 1 lemon (optional)

- For the Hefezopf (Braided Yeast Dough) Base:

- 3 1/2 cups all-purpose flour

- 1/4 cup granulated sugar

- 1 packet (7 g) dry yeast

- 1 cup warm milk

- 1/4 cup unsalted butter, softened

- 1 egg

- 1/2 teaspoon salt

- Raisins for mixing into the dough (optional)

Instructions:

Prep Time: 30 minutes

Cook Time: 45 minutes for Milchreis & 1 hour for Hefezopf

Total Time: ~2 hours 15 minutes plus cooling times

Equipment: Pot, wooden spoon, mixing bowl, kitchen machine with dough hook, baking paper, round cake form

Servings: 8-10

1. Begin with the Milchreis:

- In a large pot, combine milk, heavy cream, and butter over medium heat.

- Add sugar, the seeds from the vanilla pod (or vanilla extract), ground cinnamon, and if using, lemon zest to the pot and stir until well combined.

- Pour in the Arborio rice, stirring continuously to prevent sticking or burning.

- Allow the mixture to reach a boil, then reduce the heat to low and let simmer for ~45 minutes, or until the rice is tender and creamy. Stir occasionally to ensure even cooking.

2. Once the Milchreis is cooked, let it cool while you prepare the Hefezopf base:

- Activate the yeast in warm milk with a pinch of sugar, let it sit for 5-10 minutes until it becomes frothy.

- In the kitchen machine's bowl, combine flour, the remaining sugar, butter, egg, and salt.

- Add the frothy yeast mixture and knead on the lowest speed setting until smooth and elastic, about 5-7 minutes.

- If desired, fold in the raisins at this point.

- Cover the dough and allow it to rise for about an hour or until doubled in size.

3. Preheat your oven to 350°F (175°C).

4. Once the Hefezopf dough has risen, take a portion of the dough and roll it out on a parchment paper to fit the bottom of your cake form with slight edges going up the side.

5. Next, assemble the cake by spooning the cooled Milchreis over the Hefezopf base in the form, spreading it out evenly.

6. Place the cake form in the oven and bake for approximately 1 hour or until the sides and top are golden brown.

7. Allow your Oma's Heavenly Milchreis Cake to fully cool before removing it from the form.

Enjoy this heartwarming cake as a nod to tradition and nostalgia, with the creamy familiarity of milchreis and the soft, pillowy base of hefezopf merging in delightful harmony.

Cooking Tips:

- If the Milchreis thickens too much, you can add a splash more milk.

- Ensure the rice is thoroughly cooked to a soft texture for the best results.

- If you prefer not to make the full Hefezopf recipe, you can use roughly a third of it for the cake's base.

#### Attribution to the author Kuchenfee Lisa:

For more delightful baking and cooking inspiration, visit Kuchenfee Lisa's YouTube channel at https://www.youtube.com/@kuchenfee.

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YouTube channel - Kuchenfee Lisa: https://www.youtube.com/@kuchenfee

Reisfladen: Rice pudding tart.