Rice starteD wiTh Apples

Try this delicious cake recipe:

Soak raisins and rum the day before.

Knead a shortcrust dough from powdered sugar, butter, flour, one egg and a pinch of salt. Then rest the dough in the refrigerator for about 30 minutes. In the meantime, line a conical cake pan ( 26 cm ø ) with aluminum foil and lightly grease it.

Roll out the dough to about 3 mm thick, place it in the mold on the greased aluminum foil. Cover the dough with aluminum foil and weigh down the surface with lentils. Bake the whole at 200 degrees in about 15 min. Then remove the lentils from the surface and peel off the top aluminum foil. Cool the pre-baked cake in the pan and brush it with cooked apricot jelly.

For the filling, bring long-grain rice, milk and sugar to a boil and then put in the kitchen stove form at 180 degrees for about 35 min. Soak gelatin in cold water. Egg and egg yolk to the rice pudding form and repeatedly heat briefly on the kitchen stove. Fold in butter, squeeze out gelatine and let it melt in the long grain rice. Add raisins and spread the rice mixture evenly on the pre-baked dough. About 8 min at 100 degrees in the kitchen stove form, until a skin has formed on the long-grain rice. Then cool the cake well.

For the garnish, remove the skin from the apples, cut them into eighths and remove the core. Make diamond-shaped incisions on the outside with the tip of a knife and place on a baking sheet with butter and Ro

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