Milk Rice Cake with Amarena Cherries

Ingredients

• 500 ml milk
• 150 g milk rice
• 2 tbsp sugar
• 1 cinnamon stick
• 1 untreated lemon (cut zest and juice)
• 220 g flour
• a pinch of salt
• 1 egg
• 3 tbsp powdered sugar
• 140 g cold butter
• flour (for the work surface)
• 250 g Amarena cherries (in glass)
• 4 eggs
• 100 g sugar
• a pinch of salt
• 350 g Low-fat Quark
• 2 tbsp lemon juice
• mint (for garnish)
• Amarena cherries (for garnish)
• powdered sugar (to dust)

Instructions

1. 1.

   Add the milk to a pot for the rice. Add the milk rice, 2 tbsp sugar, cinnamon stick and lemon zest. Bring to a boil and simmer gently on low heat for about 20 minutes. Turn off the stove and let the rice sit for another 20 minutes. Let the rice cool slightly.

2. 2.

   Mix flour with salt for the base and press a depression in the center. Add the egg, sifted powdered sugar and cold butter pieces. Quickly knead into a smooth dough and wrap in foil. Chill in the refrigerator for 30 minutes.

3. 3.

   Knead the dough briefly again and roll it out on a floured surface slightly larger than the pan. Line the greased pan with the dough and lift up an edge. Prick the dough several times with a fork.

4. 4.

   Preheat the oven to 180°C (350°F) with fan or conventional heat.

5. 5.

   Drain the cherries for the filling. Separate the eggs. Whisk egg whites until stiff, adding 2 tbsp sugar and a pinch of salt as you go. Mix yolks with quark, remaining sugar and lemon juice. Fold in the cooled rice, removing cinnamon stick and lemon zest pieces. Gently fold in the meringue. Spread half of the rice‑quark cream over the shortcrust base, top with half the cherries, spread the rest of the cream and arrange remaining cherries on top. Bake in preheated oven for 50–60 minutes. If it browns too quickly, cover with foil promptly.

6. 6.

   Serve topped with mint leaves and cherries, dusted with powdered sugar.