Rice Pudding and Plum Cake with Almonds

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Rice Pudding and Plum Cake with Almonds

Rice Pudding and Plum Cake with Almonds - Rice Pudding and Plum Cake with Almonds

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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
1
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
How healthy are the main ingredients?
PlumsugarsugarsugarWhipped creamlemon

Preparation steps

1.

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.

2.

Meanwhile rinse plum, halve and remove pits.

3.

Preheat oven to 180°C (approximately 350°F).

4.

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.

5.

Add almonds, sugar, butter and cream in a saucepan and bring to a boil again while stirring, then set aside.

6.

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.