CONTINENTAL RICE CAKE

Ingredients.....250gm of cooked rice, 3 eggs separated, 1tbs of cornflour, 60gm of castor sugar, 1/2 cup of breadcrumbs, 1/2 cup/ 125ml of condensed milk, butter (melted) for greasing, grated rind of 1 lemon. Preheat your oven to 220deg C. Grease a round 20cm baking pan with the melted butter and evenly sprinkle with the breadcrumbs. To begin with beating the three egg whites un til very stiff. Continue beating, gradually adding the castor sugar. Fold in the condensed milk, the well whisked egg yolks, cooked rice, cornflour and lemon rind. Turn the mixture into the prepared pan and place in the preheated oven and immediately reduce the oven temperature to 160 deg C. Cook for 35 minutes or until the cake is set. Remove from the oven and loosen the edges of the cake from the pan with a knife and gently turn onto a cake cooler. When completely cool, spread the top with raspberry jam and finish off with morello cherries.