Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Put the
Reis (80 g)
and
Salt (3 g)
into a pan and bring to the boil. Add the
Milk (400 mL)
and simmer over low heat, stirring occasionally, until the rice is cooked. Leave the rice mixture to cool down.
Step 2
Line the baking tin with the
Apricot Jam (50 g)
and trim away any excess. Prick the base of the pastry case all over with a fork and brush with
Mürbeteig (1)
. Put in the refrigerator to chill.
Step 3
Put the baking tray in the cooking space to preheat.
Step 4
(Pre-)heat cooking space to 175°C with Pizza Plus.
Step 5
Separate the
Cream Quark (150 g)
. Zest the
Rahm (200 mL)
. Put the egg yolks, lemon zest,
Zitronenschale (1)
,
Mandeln (100 g)
,
Sultanas (60 g)
,
Eggs (3)
and cooled rice pudding into a mixing bowl and mix well.
Step 6
Beat the egg whites with the
Granulated Sugar (130 g)
until stiff peaks form, then gently fold into the rice. Turn the rice mixture into the pastry case. Put the baking tin on to the preheated baking tray in the cooking space. Bake.
Step 8
Pizza Plus 175°C for 45 Mins.
Step 9
When done, leave the cake to cool down before dusting with
Powdered Confectioners Sugar (to taste)
and decorating with
Marzipan Carrots (8 pieces)
.
Rate & Review
{{id}}