Apricots Rice Cake

Ingredients

• 125 g wheat
• 100 g Millet
• 50 g ground almonds
• 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 aroma
• 1 packet vanilla sugar
• 1 can apricots
• 200 g almond kernels
• 4 eggs (size M)
• 75 g soft butter
• 1 tbsp flower honey
• a bit honey
• 30 g almond kernels
• 1 tbsp chopped pistachios
• mint for garnish

Instructions

1. 1.

   Mix wheat, millet, almonds and salt in a bowl. Add egg, honey and butter pieces on top and knead into a smooth dough. Cover the dough and let it rest overnight in the refrigerator. Bring milk to a boil. Stir in rice, lemon aroma and vanilla sugar and let the rice absorb for 45-50 minutes. Pour into a bowl and cool while stirring.

2. 2.

   Take some of the remaining dough and set aside for the cord. Roll the rest into a 4 cm wide strip and place as edge on the springform ring. Press the lower edges together. Chill. Drain apricots in a sieve. Toast almonds briefly in a dry pan. Transfer to a plate. Separate eggs. Whisk egg whites until stiff. Cream butter with honey, yolk and liqueur. Fold in almonds and rice.

3. 3.

   Fold in the beaten egg whites. Spread half of the rice mixture over the dough. Lay half of the apricots on top. Spread the remaining rice cream over it. Shape the leftover dough into a cord and place on the edge. Bake at 170 °C (gas: level 2-3, convection: 150 °C) for about 45 minutes. After baking, carefully lift the springform rim and cool the cake on a wire rack. Warm honey slightly and brush the cake with it. Decorate with remaining apricots and almonds, drizzle with honey, sprinkle pistachios and serve garnished with mint.