The fine Chai taste brings an oriental touch to the dish. With coconut milk and fresh raspberries you will succeed in creating a refreshingly fruity tartlet that melts in your mouth!

We chose raspberries because the strong red color is a beautiful contrast to the light milk rice cake – but of course other fruits and berries also fit in here. The later in the year, the more difficult it is to find beautiful raspberries. For the topping you can use frozen raspberries, of course, but for the decoration you need fresh berries… Otherwise you can also use a great caramel sauce and some nuts – that goes well with the chai taste of the cake.

Ingredients for the Chai milk rice cake:

For the chai spice mix:

1/2 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 teaspoon ground cloves
1/4 tsp. ground ginger
1/4 teaspoon ground coriander
For the cake bottom:

140g butter cookies
70g butter, melted
For the milk ice cream:
400ml coconut milk
500ml milk
50g sugar (or xylitol)
1 1/2 tsp vanilla extract
1 pinch of salt
250g rice pudding
2 leaves gelatine
200g cream, cold

For the berry topping:

200g raspberries (fresh or frozen)
1 tablespoon sugar (or xylitol)
1/2 tsp vanilla extract
some lemon juice
2 leaves gelatine
a few fresh raspberries for decoration

Preparation

For the special chai taste, mix all the spices in a small container and put them aside.

Then lay out a springform pan (18 cm or 7 inches) with baking paper and put it aside. In a freezer bag crush the cookies for the bottom. If you use a rolling pin, the crumbs will become evenly small. Now melt the butter. In the mixing bowl “mariella“ you can then mix the crumbs and butter well until the crumbs are evenly soaked.

Now put the handy butter cookie dough into the prepared form and spread it well with the back of a spoon. Put the cake base in the refrigerator until you want to use it again.

Now it’s time for the delicious rice pudding:

Place the coconut milk in a saucepan with the milk, sugar (or xylitol), vanilla extract, Chia spice mix and a pinch of salt, and bring the milk to the boil while stirring constantly. When you add the rice pudding and reduce the heat to the lowest level, the rice pudding can simmer for about 25 minutes while stirring. When the rice is ready, remove the pot from the stove and leave it covered to swell for 10-12 minutes.

As the rice pudding swells, soak the gelatine leaves in cold water for 5-7 minutes, then squeeze out the softened leaves and add them to the hot rice pudding. Now stir in well. Let the rice pudding cool down to room temperature – stir it once in a while to prevent a dry crust from forming on the rice pudding.

Now whip the cold cream until it is stiff and then carefully fold it into the cooled rice pudding. Now you can finally fill the rice pudding into the prepared form and smooth it down. Cover with cling film and put it in the refrigerator for at least 4 hours.

It`s time for the topping

About 1 hour before the cake is cooled down, you should prepare the topping by mashing the raspberries (defrost the frozen goods before) and passing them through a sieve to remove the seeds. Refine the pureed raspberries with sugar (or xylitol), vanilla extract and a dash of lemon juice. For more firmness, add the gelatine again: soak the gelatine leaves in cold water for 5-7 minutes, then squeeze them and put them in a small pot and heat them until they dissolve. Then remove the pot from the heat and add 1-2 tbsp. of the pureed raspberries to the gelatine in the pot and stir, then carefully add the rest and stir well. The raspberry topping should be kept cold until it is thick so that it does not flow completely off the cake later.

Now it finally gets creative:

You can take the cooled cake out of the mould and place it on an “emilia” serving dish. The thickened puree can be spread on the cake. If you let the topping carefully run over the edge in some places, you will get the “drip effect”. Afterwards, put the cake back in the refrigerator and let it cool for at least another hour. Before serving, decorate your chai milk rice cake with some raspberries. Voilà.

The chai milk rice cake tastes good with coffee, but is also a delicious highlight as a dessert!