Cherry Rice Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,462 cal. | (117 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 326 g | (217 %) | ||
| Sugar added | 125 g | (500 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 336 μg | (112 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 86.4 μg | (192 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 2,266 mg | (57 %) | ||
| Calcium | 946 mg | (95 %) | ||
| Magnesium | 265 mg | (88 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 50.1 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 840 mg | |||
| Complete sugar | 201 g |
Ingredients
- 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
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.
