Vanilla rice pudding with elderflower syrup

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Knead flour, 200 g butter in flakes, 2 teaspoons sugar, vanillin sugar, salt, vinegar and 9-10 tbsp cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Press the dough flat, wrap in cling film and let it rest for about 1 hour

2. 2

   Cut the vanilla pod lengthwise and scrape out the pulp. Bring the milk, vanilla pod and pulp to the boil. Simmer rice for 20 minutes, stirring continuously. Remove the vanilla pod from the rice, stir 5 tbsp. elderberry syrup into the rice, pour into a bowl and allow to cool

3. 3

   Separate eggs. Cream 150 g butter and 150 g sugar for 8-10 minutes. Stir in egg yolks. Mix pudding and baking powder, stir in. Stir rice pudding and quark into the egg cream in portions. Stir the egg whites in 2 portions in a beaker with 1 tsp. lemon juice stiff s

4. 4

   Roll out the dough on baking paper to a rectangle (approx. 36 cm x 45 cm). Grease a fat pan (32 cm x 39 cm) and sprinkle with flour, carefully place the dough inside. Press down the rim. Remove the baking paper. Prick the dough several times with a fork and sprinkle with breadcrumbs. Stir 2/3 of the jelly with 3 tbsp. elderberry syrup until smooth, spread on the base. Spread milk rice mixture on top

5. 5

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Finally, cover with aluminium foil if necessary. Remove the cake, let it cool down on a cake rack

6. 6

   Halve the almonds with a sharp knife. Mix the rest of the jelly and 2 tbsp. syrup, warm up slightly. Cut the cake into pieces, add 1 blob of jelly and a few almond halves each

7. 7

   waiting time approx. 2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
41 g

FATS
17 g

PROTEINS
8 g