Schönbrunn Rice Casserole #5990

Whipped egg whites: Whip the 2 egg whites to stiff pee, gradually fold in the fine crystal sugar and whip the egg whites strongly. The beaten egg whites can be additionally flavored with orange juice, juice of a lemon, etc.

can be flavored.

Manufacturing: Divide the finished rice casserole mixture in half before whipping.

Mix the warmed chocolate into one half of the rice mixture. Stir the stiff beaten egg whites into both rice masses. At the beginning, pour the yellow rice mass into the buttered, floured baking pan, then place the baking wafer on top, add the rice mass colored with the chocolate and bake. After about 40 minutes of baking, brush or drizzle on the snow topping and quickly brown for two to three minutes, depending on the temperature. – Serve with orange sauce (cf.) or raspberry juice.

Babette Franner, born Weinzierl, varies her rice casserole in “Die Frankfurter exquisite Küche” with three colors, leaving one part yellow, a second with chocolate and a third part red. The long-grain rice is then filled into a plafond, and a wafer is placed between each layer, which is repeatedly spread with jam. On top she dresses Spanish wind and sprinkle everything together with coarse sugar, red colored almond kernels and pistachios.

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