Preparation
45 minutes
Resting time
30 minutes
Cooking time
45 minutes
Portions
8
Preparation
400 ml milk
½ tsp salt
80 g round-grain rice
carnaroli
Put the milk and salt into a pan and bring to the boil. Add the rice and simmer over a low heat, stirring occasionally, until the rice is cooked. Leave the rice mixture to cool down.
1 shortcrust pastry
rolled-out round, ø32 cm
50 g apricot jam
Line the baking tin with the shortcrust pastry and trim away any excess. Prick the base of the pastry case all over with a fork and brush with apricot jar. Put in the refrigerator to chill.
Put the baking tray in the cooking space to preheat.
(Pre-)heat cooking space to 175 °C with PizzaPlus
3 eggs
130 g sugar
1 lemon
150 g full-fat quark
200 ml full cream
100 g almonds
blanched, ground
60 g sultanas
Separate the eggs. Zest the lemon. Put the egg yolks, lemon zest, quark, cream, almonds, sultanas and cooled rice pudding into a mixing bowl and mix well.
Beat the egg whites with the sugar until stiff peaks form, then gently fold into the rice. Turn the rice mixture into the pastry case. Put the baking tin on to the preheated baking tray in the cooking space. Bake.
Put the food in
PizzaPlus 175 °C for 45 Mins
8 marzipan carrots
Icing sugar
When done, leave the cake to cool down before dusting with icing sugar and decorating with marzipan carrots.
Additional information
Created by
V-ZUG Ltd.
Created on
11/12/2019