Summary

Ingredients

• 525 ml milk
• 100 g suar
• 1 stick cinnamon
• 100 g rice puddin
• 250 g flour
• 1 pack dry yeast
• 1 pinch (s) salt
• 50 g butter
• 4 egg (s)
• 750 g apples
• 3 tablespoon lemon juice
• 6 tablespoon whipped cream
• 100 g jelly, quince
• 2 tablespoon brittle, hazelnut

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Instructions

1. Preparation for the base:
2. Bring 500 ml milk, 30 g sugar and the cinnamon to the boil. Stir in the rice pudding and cover and let soak for 30 minutes over a mild heat, stirring occasionally. Cool the rice pudding and remove the cinnamon stick.
3. (Tip: The rice pudding can also be prepared the day before, e.g. in conjunction with another dish.)
4. Preparation for the ground:
5. Knead the flour, yeast, 1 pinch of salt, softened butter, 30 g of sugar, 25 ml of warm milk and 1 egg to form a smooth dough. Cover with a cloth and let rise in a warm place for about 30 minutes.
6. In the meantime, peel, quarter and core the apples. Score the quarters several times and drizzle with lemon juice.
7. Separate 3 eggs. Stir the egg yolks, cream and 40 g sugar into the rice pudding. Beat the egg white until stiff and fold into the rice pudding.
8. Press the risen yeast dough into a greased tart pan (diameter 30 cm), spread the rice mixture on it and cover with the apple quarters. Bake at 200 degrees on the 2nd rack from the bottom for about 30 minutes, this is of course a little different for each oven.
9. Decoration:
10. Heat the quince jelly and spread it on the finished cake, then sprinkle with the brittle at the end.
11. Tip:
12. The cake can also be served as a warm dessert.