Rice and Almond Cake

Rice and Almond Cake
2 h.


for 12 pieces Yields 2 cakes of 20 cm diameter
For the base
250 grams Pastry flour
1 pinch Baking powder
65 grams Sugar
1 pinch Salt
125 grams Margarine
1 Egg
For the filling
400 milliliters Milk
1 pinch Salt
100 grams Arborio rice
125 milliliters Cream
2 Egg whites
50 grams Margarine (or butter)
70 grams Sugar
2 packets Vanilla sugar
2 Egg yolks
50 grams ground almonds
grated Lemon peel
1 tablespoon Powdered sugar (for dusting)
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Preparation steps

Step 1/4

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.

Step 2/4

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.

Step 3/4

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.

Step 4/4

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.