400 ml milk
½ tsp salt
80 g round-grain rice, carnaroli
1 shortcrust pastry, rolled-out round, ø32 cm
50 g apricot jam
3 eggs
130 g sugar
1 lemon
150 g full-fat quark
200 ml full cream
100 g almonds, blanched, ground
60 g sultanas
8 marzipan carrots
Icing sugar
COOKING STEPS
Put the milk and salt into a pan and bring to a boil. Add the rice and simmer over a low heat, stirring occasionally, until the rice is cooked. Leave the rice mixture to cool down.
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 Pizza Plus
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.
Pizza Plus 175°C for 45 Mins
When done, leave the cake to cool down before dusting with icing sugar and decorating with marzipan carrots.
