Autumn is here!! rain falling almost every day, leaves falling from the trees, sky grey and clouds dark blue…dark blue like are beautiful lake!
this is how it looked like this morning,
The hill you see in the far end is the Rocca di Manerba, and I was there today.
I was invited to lunch by some blogger friends,
but unfortunately it rained so much, so hard
I couldn’t take any photos of the other side of the Rocca.
but I can show you the beauty of this side in the early morning,
when the sun slowly rise and
illuminate Bardolino and the San Vigilio, leaving Garda in the shadow.
now, that I’m not working anymore, I adore sit and wait for the sun to rise..
or like in these last days…sit and admire that fireball lightning all the sky and colouring the lake with it’s warm red nuances.
it is marvelous, and it helps me calm down after these last frenetic months.
I’m studying again, trying to pass the guide exam for the forth time, probably I will not pass neither this time.
to much to study, to little time to prepare, but I realize that anyway for me it is good.
I learn a lot, and it is a help to do guiding better.
I really like guiding! 😀
Light Shortbread crust cake
with prune jam and rice pudding
I do apologize for the long name, I don’t know how you call Pasta Frolla in English
and the shortbread is very similar.
the recipe is from my dear friend Alejandra, and I made just one change
I used Soy “milk” to cook the rice instead of cow milk.
I made this vegan cake for two dear friends of mine, Alice and Crii
they said it was very good, so I share it with you!
for the shortbread crust
190gr of plain flour
75gr of apple juice (room temp)
50gr of vegetal oil (I used sunflower)
2 tsp of baking powder
for the rice pudding:
500ml of soy milk
85gr of rice
a pinch of salt
prepare the dough for the crust(it is rather stitchy but that’s right),
by combining all the ingredients.
but some baking paper in a mould and stretch the dough inside.
cover with prune jam (mine was a prune jam with rosemary)
let cool a little, so the rice will absorb all of the milk and become a kind of pudding.
pour over the prune jam and put the crust cake in a preheated oven at 180°C and cook
for ca 40min.
store in a covered box or bowl, if not the crust will soften.
* if you jam is sweet, put less sugar in the dough
here is the pic nic basket ready to go 😀