As I wrote in an earlier post today, it’s my beloved Fredrik’s birthday today and of course he needs a birthday cake!! This year I wanted to try a new recipe and over at the Swedish food blog Cissis Gott och Blandat I very recently saw a post about a Rice Crispies cake that sounded wonderful.
The cake tasted great, even though it was just a tiny bit too sweet. But meringue is sweet as you all know :-) The custard was lovely; smooth and with just the right tangyness.
Here’s the recipe, translated:
- Rice Crispies Meringue Cake with Lemon Custard
4 egg whites
200 ml sugar
300 ml Kellog’s Rice Crispies
4 egg yolks
100 ml sugar
1 tbsp flour
100 ml cream
75 gr butter
juice from 1 lemon
300 ml cream
Fruit or chocolate
Beat the egg whites until they form stiff firm peaks, add the sugar and continue to beat for a while. Add the Rice Crispies. Spread out everything on a buttered oven paper that’s been placed on a baking pan. Bake in the oven for about 80 minutes, 125 degrees Celcius. Let the cake cool a bit in the pan before you turn it up and remove the paper.
Mix all the ingredients for the custard, beside of the butter, in a sauce pan. Heat gently and whisk constantly until the the custard thickens, don’t allow it to boil. Remove the sauce pan from the heat and add the butter. Let the custard cool.
Cut the cake in half, put the lemon custard on one half and cover with the other one. Whip the cream and spread it out on the cake. Decorate with Strawberries or what ever you like.