Servings:
4
INGREDIENTS
- For the base:
- - 250 grams of rice flour
- - 220 g of brown sugar
- - 6 eggs
- - 20 g of rice starch
- - 1 tablespoon vanilla
- - Rice oil
- For the filling:
- - 300 ml of orange juice
- - 250 ml of soy, milk
- - 130 g of brown sugar
- - 5 yolk
- - 60 g of rice starch
- - ½ vanilla bean
- - ½ teaspoon orange zest
- For the garnish:
- - 40 g of chopped hazelnuts
- - 40 g chopped almonds
INSTRUCTIONS
- Start the recipe preparing the base. Whip for 10 minutes the eggs with the sugar and the vanilla seeds or powder until the mixture is firm and hard. Then built in a little a time the stifted rice flour together with the rice starch.
- Pour the batter into a greased cake pan in the shape of Christmas fir tree and sprinkled with the rice flour. Bake at 180 degrees C for 25 minutes. Turn out and let cool.
- Put the warm soy milk with 180 ml of orange juice and the seeds of half a vanilla bean in a saucepan with a lid. Remove from the heat as soon as it starts to boil.
- Beat, in the meantime, in a bowl the egg yolks 100 g with the cane sugar and the rice starch. Add the hot soy milk to the eggs, stir and cook the cream over low heat, stirring constantly, for 2-3 minutes or as long as it begins to thicken. Remove from heat stir for a minute. Let the cream cool in a water bath in cold water.
- Combine the remaining cane sugar in a small glass with water and cook for 10 minutes, until the initial volume is reduced to one-third. Mix the syrup and orange zest then, when cooled, add 120 ml of orange juice.
- Divide the tree in 2 layers of the same height. Sprinkle the base with the syrup of orange and stuff with a little less than half of the cream. Lay the second layer of dough and sprinkle with the remaining cream, covering, eventually, also the edges. Complete sprinkle evenly with the chopped mixed nuts and almonds.
