Rice pudding with vanilla liqueur and apple compote
very easy
50 mins
50 mins
Ingredients
- 200 g Butter or margarine
- 225 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 3 Eggs (size M)
- 2 (200 g each) Cup of finished rice pudding original
- 400 g Flour
- 1 package Baking Powder
- 5 (approx. 1 kg) sour apples
- 1 Vanilla pod
- 1 Lemon
- 1 teaspoon (10 g) Cornstarch
- 50 ml Vanilla Liqueur
- 7-10 Tbsp Fat and flour
Directions
- 1
Cream fat, 150 g sugar, vanillin sugar and 1 pinch of salt with the whisks of the hand mixer. Stir in the eggs one after the other. Stir in rice pudding. Mix flour and baking powder, also add and stir in briefly
- 2
Put the dough into a greased, flour-dusted square springform pan (24 x 24 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes
- 3
Peel and quarter apples, remove core and cut apple quarters into slices widthways. Cut the vanilla pod in half lengthwise and scrape out the pulp. Halve the lemon and squeeze the juice. Caramelise 75 g sugar in a pot. Add vanilla pod, pulp and apple slices. Deglaze with lemon juice, put a lid on. Simmer the apple slices for about 5 minutes
- 4
Mix the starch with 1 tbsp. water, add to the apples and simmer for about 1 minute, stirring constantly (stir carefully!). Remove from the heat, stir in the liqueur carefully and let it cool down
- 5
Remove the cake from the oven and let it cool in the mould for about 30 minutes. Remove the vanilla pod from the apple compote and spread the compote on the cake. Let the cake cool down for about 4 hours. Sprinkle with ground pistachios as desired. Whipped cream tastes good with it
- 6
waiting time approx. 4 1/2 hours
Nutrition Facts
420 kcal
57 g
17 g
6 g
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