Cake with Apricot and Rice Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 384 mg | (10 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dough
- 125 grams Wheat
- 100 grams Millet
- 50 grams ground almonds
- 1 pinch salt
- 1 medium egg
- 100 grams honey
- 100 grams butter
- For the filling
- 750 milliliters milk
- 200 grams short grain rice
- 1 packet Lemon extract
- 1 packet Vanilla sugar
- 1 can Apricot
- 200 grams almonds
- 4 medium eggs
- 75 grams softened butter
- 1 Tbsp Blossom honey
Preparation steps
For the dough, mix the wheat, millet, almonds and salt in a bowl. Stir in the egg, honey and pieces of butter, then knead to form a smooth dough. Cover and refrigerate overnight. For the filling, bring the milk to a boil. Add the rice, lemon extract and vanilla sugar. Stir and simmer for 45-50 minutes. Pour into a bowl and allow to cool while stirring. Roll out 2/3 of the dough and place in a greased springform pan (28 cm diameter) (approximately 11 inches).
Refrigerate the dough in the pan. Cover and refrigerate the remaining dough. Drain the apricots in a sieve. Toast the almonds briefly in a dry pan, then pour out onto a plate. Separate the eggs. Beat the egg whites. Beat the butter, honey, egg yolks and liqueur until creamy. Stir in the almonds and the rice.
Finally, fold in the egg whites. Spread half of the rice mixture on the dough. Lay 1/2 of the apricots on top, then spread the remaining rice mixture. Form the remaining dough into a rope and decorate the top of the cake. Bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes. Carefully remove the springform ring and leave to cool on a wire rack. Heat the honey slightly and brush the cake with it. Decorate with the remaining apricots and almonds and brush with honey. Sprinkle with pistachios and serve garnished with mint.
