Rice and Almond Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 315 kcal | (15 %) | ||
| Protein | 4.9 g | (5 %) | ||
| Fat | 17.4 g | (15 %) | ||
| Carbohydrates | 35 g | (23 %) |
Ingredients
- 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 Tbsp powdered sugar (for dusting)
Preparation steps
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.
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.
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.
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.
