Cake
Description
Perfectly pairs with tea and coffee. 1. The recipe for the "Empress" cake is quite simple. First, combine cookies (you can use any kind you have on hand) and nuts. Place everything into a blender and grind until fine. 2. Add sugar and melted butter. Mix thoroughly until you achieve a uniform consistency. 3. Lightly grease a heat-resistant mold. Press the cookie mixture onto the bottom and form high sides, pressing firmly. Refrigerate for 1–2 hours. 4. Pour milk into a small saucepan, add rinsed rice and sugar. Add a pinch of salt and vanilla sugar. Bring to a boil, then simmer on low heat for about 30 minutes. 5. Mix egg yolks with the thickened rice mixture (first add about 4 tablespoons of the mixture to the yolks). Stir well, then add rinsed and dried raisins and butter. Return to low heat and warm through, stirring constantly, without bringing to a boil. 6. Transfer the hot mixture to a bowl and cover with plastic wrap. 7. The final step is preparing the jelly according to the instructions on the package. 8. Spread the rice mixture over the chilled crust and bake in a preheated oven for about 20 minutes. Then let it cool slightly. 9. By this time, the jelly should have started to set. If it has hardened too much, warm it for a few seconds in the microwave. Pour about one quarter of the jelly onto the cooled crust. Refrigerate for 5–10 minutes. 10. Wash and dry mint leaves. Place them on the set jelly and cover with a small amount of jelly. Chill again for a while. 11. Wash strawberries, remove stems, and dry. Slice thinly or into quarters. Arrange on the cake and lightly drizzle with balsamic vinegar. 12. Pour the remaining jelly over the top and refrigerate. 13. Before serving, sprinkle the top with crushed mint, and for a spicy touch, add a pinch of ground pepper. Once the jelly has fully set, the homemade "Empress" cake is ready to serve. Serve cooled or slightly warm.