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