Cherry Rice Cake

Name: Cherry Rice Cake
Total time: 1 h 45 min
Yield: 1
Ingredients: 100 grams short grain rice; 1 Vanilla bean; 0.375 l milk; 400 grams fresh Cherries (pitted); 50 grams butter; 125 grams sugar; 0.5 Lime (zest and juice); 3 eggs; 300 grams Quark; 50 grams cornstarch; 1 tsp Baking powder

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Health Score:

6,8 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 45 min.

Preparation

Ingredients

for

baking sheet

Ingredients: 100 grams short grain rice; 1 Vanilla bean; ⅜ l milk; 400 grams fresh Cherries (pitted); 50 grams butter; 125 grams sugar; ½ Lime (zest and juice); 3 eggs; 300 grams Quark; 50 grams cornstarch; 1 tsp Baking powder

How healthy are the main ingredients?

Cherry sugar Lime egg

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Preparation steps

Cut the vanilla bean in half lengthwise. Scrape the bean out and add to the rice. Cook the rice with the milk over low heat for about 20 minutes. Simmer, let cool until lukewarm and remove the vanilla bean.

Beat the softened butter with sugar, lime juice, and zest until fluffy. Separate the eggs. Stir the egg yolks into the sugar and butter. Mix in the quark and cooked rice until smooth. Beat the egg whites until stiff and fold into the batter. Mix the cornstarch with the baking powder and fold into the batter. Line a springform pan with parchment paper and transfer the batter into the prepared pan. Transfer 1/2 of the batter into the pan and cover with the cherries Spread the remaining batter evenly over it. Bake the cake at 180°C (approximately 350°F) for about 60-70 minutes until golden brown. Let cool, loosen from the pan and serve once cool.