Chocolate puff rice cake with vanilla blancmange
For 16 slices For the base
400 g chocolate puff rice squares
For the topping:
375 ml milk
80 g sugar
6 sheets white gelatine
1 sachet vanilla blancmange powder
100 ml orange juice
250 g low-fat quark
200 ml cream
Place the baking frame (24 x 24 cm) on a cake plate. Lay out the chocolate puff rice squares to form the cake base. Cut the rest of the puff rice squares into small pieces and save for decoration.
For the topping, put the milk and sugar into a pan and bring to the boil. Soak the gelatine. Mix the blancmange powder with orange juice and stir into the pan of milk after having taken it off the heat. Bring to the boil again and then remove from the heat. Squeeze the gelatine and dissolve in the blancmange. Leave to cool.
Stir the quark into the cooled blancmange. Whip the cream until stiff and fold into the blancmange. Spread the cream onto the cake base and chill in the fridge for 4 hours. Release the baking frame and cut the cake into pieces. Decorate with the chocolate puff rice pieces.
|Chocolate puff rice cake with vanilla blancmange recipe|