Plum and Rice Pudding Cake with Almonds
Ingredients
- Ingredients
- Dough (1 baking tray)
- For the rice pudding
- juiced lemons
- 2 tsps Lemon peel
- 1 l milk
- 100 grams sugar
- 1 pinch salt
- 250 grams Arborio rice
- 3 egg whites
- For the dough
- ¼ tsp Ground cinnamon
- ¼ tsp Ground clove
- ¼ tsp Nutmeg
- 300 grams Pastry flour
- 1 packet Baking powder
- 250 grams Quark
- 6 Tbsps milk
- 6 Tbsps vegetable oil
- 1 egg
- 50 grams sugar
- In addition
- 2 kilograms Plum
- 200 grams slivered almonds
- 150 grams sugar
- 150 grams butter
- 2 Tbsps Whipped cream
Preparation steps
For the rice pudding: combine milk with 50 grams (approximately 1.7 ounces) of sugar, lemon zest and sal, bring to a boil. Gradually add rice, stirring. Bring to a boil, reduce heat and simmer, covered, for about 25 minutes on very low heat.
Rinse, halve and pit plums.
For the pastry: combine spices, flour and baking powder. Whisk quark with milk, oil, egg and sugar, add flour mixture and knead to a smooth pastry. Roll out and line greased baking sheet (or roasting pan) with pastry.
Combine almonds, sugar, butter and cream in a saucepan, bring to a boil, stirring, and set aside.
Beat egg whites until stiff, gradually add remaining sugar, beating. Fold egg whites into rice pudding and season with a little lemon juice. Spread pudding on pastry and arrange plums on top.
Spread almond paste on the plums. Bake cake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Remove from oven and cool. Serve.
