Rice Pudding Cake

Ingredients

• 130 g milk rice
• 0.5 tsp vanilla powder
• a pinch of salt
• 750 ml milk (1.5% fat)
• 0.25 organic lemon
• 125 g Whole wheat flour
• 125 g Type 1050 wheat flour
• 200 g butter
• 120 g raw cane sugar
• 6 Eggs

Instructions

1. 1.

   Combine the milk rice, vanilla powder and salt with the milk; wash the lemon, dry‑rub it, grate its zest and add it to the mixture. Bring to a boil, turn off the heat and let the rice reheat in the residual warmth for about 25 minutes before cooling.

2. 2.

   Meanwhile, knead a shortcrust dough from the flours, 125 g butter, 60 g sugar, one egg and a pinch of salt. Wrap it in foil and rest for 30 minutes, then roll it out to a thickness of 5–10 mm on a lightly floured surface.

3. 3.

   Line a springform pan with parchment paper and place the dough inside, shaping a 3 cm high rim. Prick the base several times with a fork and bake preheated at 175 °C (150 °C fan, gas level 2) for about 12 minutes. Cool the base on a wire rack for roughly 15 minutes.

4. 4.

   Separate the remaining eggs; beat the whites until stiff peaks form. Whisk the remaining butter into a fluffy mixture, gradually adding the yolks and the rest of the sugar, beating everything to a very light foam.

5. 5.

   Fold the cooled milk rice into the batter, then fold in the meringue. Spread the mixture over the shortcrust base and bake in the preheated oven at 175 °C (150 °C fan; gas level 2) for about 30 minutes, checking with a toothpick. If the cake browns too quickly, cover it with foil. Remove from the oven and let it cool.