Rice and Almond Cake

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Rice and Almond Cake
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
315
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories315 kcal(15 %)
Protein4.9 g(5 %)
Fat17.4 g(15 %)
Carbohydrates35 g(23 %)

Ingredients

for
12
For the base
250 grams
1 pinch
65 grams
1 pinch
125 grams
1
For the filling
400 milliliters
1 pinch
100 grams
125 milliliters
2
50 grams
Margarine (or butter)
70 grams
2 packets
2
50 grams
ground almonds
grated Lemon peel
1 tablespoon
Powdered sugar (for dusting)

Preparation steps

1.

For the dough, mix all the ingredients in a bowl and quickly knead to a smooth dough. Shape the dough into a ball, wrap in plastic wrap and chill for 30 minutes in the refrigerator.

Divide the dough into 2 portions and roll out each into round cakes of 20 cm (approximately 8 inches) diameter. Place the cakes on a baking sheet lined with parchment paper and prick several times with a fork. Bake in a preheated oven at 175°C (fan: 155°C, gas mark 2) (approximately 350°F) for about 15 minutes.

2.

For the filling, boil the milk with the salt in a pot. Add the rice and let cook at low heat in the closed pot. Whip the cream and egg whites separately until stiff. Beat the margarine or butter with sugar and egg yolks until creamy.

3.

Stir the cooked rice, almonds and lemon zest into the butter-egg yolk mixture. Fold in the whipped cream and the egg whites. Spread the mixture evenly over the cake base. Cut a piece of aluminium foil and cover the cakes with it.

4.

Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 40 minutes.

Leave the cake to cool and serve dusted with powdered sugar.