Horchata Cake
Serves 8-14 (Depending on how hungry folks are)
 
Ingredients
Horchata batter

• ½ cup butter melted
• 3 cups flours
• ¾ cup rice (uncooked)
• 2 cups sugar
• 5 eggs separated
• 1 teaspoon vanilla extract
• 1 ½ teaspoon baking soda
• ½ cup yogurt
• ½ cup almond milk
• 1 tablespoon cinnamon

Vanilla bean whipped cream filling

• 1 pint heavy whipping cream
• ½ package white chocolate pudding
• Seeds from one vanilla bean

 
Directions
Cake

1. Heat oven to 350 F degrees. Line a baking sheet with parchment paper
2. Cook rice with cinnamon until tender ( you should have approximately 1 ¼ cooked rice)
3. Whisk together dry ingredients and set aside.
4. Melt butter and set aside to cool.
5. Combine eggs, rice, almond milk, vanilla, butter and yogurt in a blender and pulse until almost smooth
6. Combine wet and dry ingredients in three alternations
7. Grease and flour 9 inch baking pans and distribute batter evenly
8. Bake for 25 minutes or until toothpick comes out clean

Whipped Filling

1. Cool mixer bowl and whisk attachment in freezer for 10 minutes prior to starting.
2. Combine whipping cream, vanilla seeds, and pudding power in a bowl of a stand mixer
3.  Beat whipping cream until stiff peaks form.

 
Assembly
Assemble as you please!  

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