Rice Pudding and Plum Cake with Almonds
Rice Pudding and Plum Cake with Almonds - Rice Pudding and Plum Cake with Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,886 cal. | (376 %) | ||
| Protein | 189 g | (193 %) | ||
| Fat | 357 g | (308 %) | ||
| Carbohydrates | 959 g | (639 %) | ||
| Sugar added | 324 g | (1,296 %) | ||
| Roughage | 66.7 g | (222 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 103.8 mg | (865 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 3.7 mg | (336 %) | ||
| Niacin | 52.8 mg | (440 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 391 μg | (130 %) | ||
| Pantothenic acid | 11.6 mg | (193 %) | ||
| Biotin | 96 μg | (213 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 6,986 mg | (175 %) | ||
| Calcium | 1,845 mg | (185 %) | ||
| Magnesium | 830 mg | (277 %) | ||
| Iron | 20 mg | (133 %) | ||
| Iodine | 167 μg | (84 %) | ||
| Zinc | 19.8 mg | (248 %) | ||
| Saturated fatty acids | 131.9 g | |||
| Uric acid | 691 mg | |||
| Cholesterol | 895 mg | |||
| Complete sugar | 496 g |
Ingredients
- For pudding
- 800 milliliters milk
- 100 grams sugar
- 1 lemon (juice and zest)
- 1 pinch salt
- 220 grams Arborio rice
- For dough
- 400 grams Pastry flour
- 6 Tbsps milk
- 6 Tbsps sunflower oil
- 2 eggs
- 180 grams Quark
- 1 generous pinch Ground cinnamon
- 1 generous pinch Nutmeg
- 1 packet Baking powder
- 75 grams sugar
- also
- 1 ⅕ kilograms ripe Plum
- 200 grams slivered almonds
- 150 grams sugar
- 150 grams butter
- 3 Tbsps Whipped cream
- 3 egg whites
Preparation steps
Boil milk with sugar (50 grams), lemon zest and salt. Sprinkle rice in and bring to a boil. Simmer at very low heat, covered, for about 25 minutes. Allow to swell then cool down.
Meanwhile rinse plum, halve and remove pits.
Preheat oven to 180°C (approximately 350°F).
Combine all ingredients for dough in a bowl and knead to a smooth dough. Line a buttered baking sheet with dough and form a little edge.
Add almonds, sugar, butter and cream in a saucepan and bring to a boil again while stirring, then set aside.
Whisk egg whites until stiff and sprinkle with remaining sugar (about 50 grams). Mix egg whites with rice mixture and a little lemon juice. Spread mixture onto dough and distribute plums on top, cut side up. Sprinkle with cinnamon and spread almond paste on top. Bake cake in a preheated oven for about 40 minutes. Remove cake, let cool and cut into pieces to serve.
