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🍰 Apricot Rice Cake

374 kcal · 30 min · 4 servings

Ingredients

• 125 g wheat flour
• 100 g millet flakes
• 50 g ground almond kernels
• 1 pinch salt
• 1 egg (size M)
• 100 g liquid honey
• 100 g butter
• 750 ml milk
• 200 g round-grain rice
• 1 packet lemon flavoring
• 1 packet vanilla sugar
• 1 can apricots
• 200 g almond kernels
• 4 eggs (size M)
• 75 g soft butter
• 1 tbsp blossom honey
• a little honey
• 30 g almond kernels
• 1 tbsp chopped pistachios
• mint (for garnish)

Instructions

1. 1. Mix wheat flour, millet flakes, ground almonds, and a pinch of salt in a large bowl.
2. 2. Add an egg, honey, and butter cut into small cubes to the mixture.
3. 3. Knead the ingredients into a smooth dough.
4. 4. Cover the dough and let it rest in the refrigerator overnight.
5. 5. Bring milk to a boil in a saucepan.
6. 6. Stir rice, lemon flavoring, and vanilla sugar into the hot milk.
7. 7. Let the rice swell for 45 to 50 minutes.
8. 8. Transfer the rice mixture to a bowl.
9. 9. Let the mixture cool down while stirring constantly.
10. 10. Set aside two-thirds of the dough.
11. 11. Grease the bottom of a 28 cm springform pan.
12. 12. Roll out the dough piece on the greased bottom.
13. 13. Set aside a small piece of the remaining dough.
14. 14. Shape this small piece into a thin cord.
15. 15. Roll the rest of the dough into a 4 cm wide strip.
16. 16. Place the strip around the springform ring as a crust edge.
17. 17. Press the bottom edges of the base and the crust together firmly.
18. 18. Place the pan in the refrigerator.
19. 19. Let the apricots drain in a sieve.
20. 20. Toast the almonds briefly in a dry pan.
21. 21. Pour the toasted almonds onto a plate.
22. 22. Separate the eggs by separating the egg whites from the egg yolks.
23. 23. Whip the egg whites until stiff.
24. 24. Beat butter, honey, egg yolks, and liqueur until creamy.
25. 25. Fold in the almonds and the cooled rice into the cream.
26. 26. Finally, gently fold in the egg whites.
27. 27. Spread half of the rice cream over the dough base.
28. 28. Place half of the apricots on top of the cream.
29. 29. Cover the remaining apricots with the rest of the rice cream.
30. 30. Place the reserved dough cord on the crust edge.
31. 31. Preheat the oven to 170 degrees (convection: 150 degrees, gas: level 2-3).
32. 32. Bake the cake for about 45 minutes.
33. 33. Carefully release the springform ring after baking.
34. 34. Let the cake cool on a wire rack.
35. 35. Slightly warm the honey.
36. 36. Brush the cake with the honey.
37. 37. Decorate the cake with the remaining apricots and almonds.
38. 38. Brush the decoration with honey as well.
39. 39. Sprinkle chopped pistachios over the top.

Nutrition per serving

• kcal: 374
• Protein: 11 g · Fett/Fat: 23 g · Carbs: 31 g