Milk Rice Cake with Apples

Ingredients

• 200 g Flour
• 125 g cold butter
• 60 g sugar
• 1 egg
• 1 pinch salt
• 100 g milk rice
• 400 ml milk
• 75 g sugar
• 1 vanilla pod
• 300 g crème fraîche
• 4 eggs
• 50 g Raisins
• 4 apples
• 1 lemon (juice and grated zest)
• 5 tbsp apricot jam
• 2 tbsp icing sugar
• butter (for the pan)
• bread crumbs (for the pan)
• baking paper
• 500 g dried peas (for blind baking)

Instructions

1. 1.

   Mix flour, sugar and salt; sift onto a work surface, make a well, crack in the egg, scatter butter pieces around and quickly knead into a smooth shortcrust dough, shape into a ball and wrap in foil for 30 minutes in the refrigerator.

2. 2.

   Halve the vanilla pod lengthwise, scrape out the seeds and combine with milk to boil; stir in rice and sugar, let simmer on low heat for about 30 minutes until thickened, cool and remove the vanilla pod.

3. 3.

   Roll out the dough on a floured surface, line a buttered pan sprinkled with crumbs, form a high edge. Cut baking paper to size, lay over dough and cover with peas.

4. 4.

   Blind bake in preheated oven at 160°C for about 15 minutes, then remove, discard peas and paper.

5. 5.

   Separate eggs; whisk yolks with crème fraîche and fold in raisins and milk rice.

6. 6.

   Wash apples, quarter, core, dice half of them, mix with lemon zest and half the juice; cut remaining apples into slices and drizzle with remaining lemon juice.

7. 7.

   Whisk egg whites until stiff, fold into apple mixture and add to milk rice; spread onto the blind-baked base, smooth top and arrange apple slices in a roof‑shaped pattern.

8. 8.

   Bake at 180°C for about 50 minutes until done.

9. 9.

   Warm apricot jam with 1 tbsp water, spread over cake 10 minutes before baking ends, sprinkle icing sugar, remove and let cool in pan.