Rice Cherry Cake

Ingredients

• 1 vanilla pod
• 375 ml milk
• 100 g short-grain rice
• 300 g Low-fat quark
• 1 Organic Lime
• 100 g butter
• 50 g raw cane sugar
• 3 eggs
• 50 g cornstarch
• 1 tsp Baking powder
• 400 g fresh cherries (pitted)

Instructions

1. 1.

   Split the vanilla pod lengthwise and scrape out the seeds. Bring milk with vanilla seeds and pods to a boil in a pot. Add rice and simmer over low heat for about 20 minutes, remove from heat and let cool, then discard the pod. Stir in quark.

2. 2.

   Wash lime hot, dry, grate zest and squeeze juice. Beat softened butter with sugar, lime juice and zest until fluffy. Separate eggs; whisk yolks into the sugar mixture. Mix cornstarch and baking powder and fold lightly into batter.

3. 3.

   Beat egg whites with a pinch of salt to stiff peaks and fold into rice-quark batter. Line a springform pan with parchment paper, pour half the batter, smooth top, add cherries, then spread remaining batter evenly over them. Bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 50–60 minutes until golden brown. Cool, release from pan and serve.