A simple but delicious cake recipe:
Put sugar, long grain rice, cow’s milk and salt in saucepan and let it swell at moderate temperature with lid closed for about 30 min. Stir a few times in between.
Cut the vanilla pod lengthwise with a sharp kitchen knife and scrape out the pulp. Mix the eggs and egg yolks together.
Stir the eggs and vanilla pulp into the hot long grain rice. Allow the rice mixture to cool completely.
For the yeast dough, put the flour in a baking bowl and make a dent in the center. Put butter in flakes, salt and sugar on the edge of the flour. Crumble the yeast into the bulge. Warm the cow’s milk slightly and pour it over the yeast. Add the egg, then start from the center and work all the ingredients into a smooth dough. Dust the dough thinly with flour and let it rise for 25-30 minutes with the lid closed. Grease a cake pan (240 mm) with a rim about 2 cm high and a removable bottom with butter.
Press the dough on the floured surface and roll it out a little larger than the size of the pan. Place it in the pan with a cake roller. Cut the edge smoothly into small pieces.
Spread the rice mixture on the dough in a slightly mounded shape. Place the pancake on the 2nd rack from the bottom in the oven heated to 250 °C (gas 5-6) and bake for 25-30 minutes. Remove the pancake from the pan and cool on a cooling rack.
To prepare the decoration, drain the cherries in a sieve.
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