Grandma Cristina’s Cake Ingredients for a hinged cake pan with a diameter of 24 cm • whole milk 750 ml • water 250 ml • Baldo Testa Riserva rice 350 g • granulated sugar 175 g • eggs 4 • butter 150 g • zest of 2 lemons • vanilla some seeds In a large pot, heat milk and water with butter, zest from untreated lemons, vanilla and half of the sugar. Meanwhile, simmer the rice in lightly salted water for five minutes. Drain the rice and place it in the milk, butter and sugar mixture to cook for another 12/13 minutes, stirring frequently as if it was a risotto. Once cooked, let it rest and cool. Separate the yolks from the egg white. Beat the egg whites to stiff peaks, then cream the yolks together with the rest of the sugar. Delicately add the yolks to the whites, mixing with folding movements from the bottom to the top. With the same procedure, add the eggs to the cooled rice mixture. Pour mixture into a greased and floured pan, then bake at 170°C in a static oven for 40 minutes. Recipe Chef Monica Ruspa 56 INGREDIENTS
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