About 20 pieces

For the dough:
300 g flour
* ½ pack (21 g) fresh yeast 50 g sugar
* 150 * ml lukewarm milk
* 1 pinch salt
* 100 g melted, cooled butter or margarine, wheat flour slightly

For the topping:
250 g whipped cream
* 200 ml milk (3.5% fat)
* 1 pack of rice in the classic style (sweet food)
* 250 g raspberries and blueberries

For drizzling and sprinkling:
50 g melted butter
* 25 g sliced ​​almonds
* 40g cinnamon-sugar

Method:
type of flour for the dough in a mixing bowl. Press an indentation in the center and crumble the yeast into it. Add sugar and some milk. With a small portion of the flour with a fork, gently stir and walk about 10 minutes.

salt, butter or margarine and add remaining milk. The ingredients with electric mixer with dough hook on lowest first briefly, then processed at the highest level in about 5 minutes until smooth. The dough and sprinkle with flour covered and left in a warm place to go until double its size (about 30 minutes).

In the meantime, for topping the rice, but cook with 250 g cream and 200 ml of milk according to package instructions. Let rice cool under stirring.

picked the raspberries and blueberries, rinse briefly and drain well on paper towels.

the previous dough lightly with flour, remove from the bowl onto a lightly floured surface and knead again on a baking tray (30 × 40 cm, greased, lined with baking paper) roll out. The rice onto it, smooth it out and push back with a tablespoon of about 20 wells. The berries into the wells.

to sprinkling and sprinkling the gaps with the melted butter, sprinkle, sprinkle with the almonds first, then with cinnamon-sugar.

The dough can be occupied again as long to rise in a warm place until double its size (about 15 minutes).

Meanwhile, preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

a baking tray in the preheated oven slide. The cake about 35 minutes .

place the baking sheet to a wire rack. The berries and rice cakes to cool.

Berries on rice cakes