rice cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Quickly mix flour, baking powder, 65 g sugar, vanillin sugar, 1 egg and 65 g butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for approx. 30 minutes. Meanwhile bring milk, 2 tablespoons of sugar and rice pudding to the boil and simmer for 30 minutes, stirring occasionally. Remove from the heat and allow to cool slightly. In the meantime, roll out the dough on a well floured work surface until round (32 cm Ø). Line a greased springform pan (26 cm Ø) dusted with flour.

2. 2

   Separate 5 eggs. Whisk the egg yolks and fold into the rice pudding. Beat egg white and salt until stiff and fold in. Put rice pudding on the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Cover the cake after 30 minutes if necessary. Remove the cake from the oven, remove from the edge of the springform pan and let it cool down on a cake rack. Shortly before serving, wash the apple, rub dry and cut out the core. Cut apple into slices. Heat 10 g butter in a pan, fry apple slices on both sides and deglaze with lemon juice. Remove from the pan, drain on kitchen paper and cover the cake with it.

3. 3

   Cover the cake after 30 minutes if necessary. Remove the cake from the oven, remove from the edge of the springform pan and let it cool down on a cake rack. Shortly before serving, wash the apple, rub dry and cut out the core. Cut apple into slices. Heat 10 g butter in a pan, fry apple slices on both sides and deglaze with lemon juice. Remove from the pan, drain on kitchen paper and cover the cake with it. Decorate with lemon balm. Sprinkle with cinnamon and sugar if desired

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
190 kcal

CARBS
23 g

FATS
8 g

PROTEINS
6 g