Rice pudding cake with apricots

Ingredients for 1 servings:

• 1 small can of apricots
• 200 g flour
• 1 pinch of baking powder
• 1 pinch of salt
• 100 g sugar
• 2 packets of vanilla sugar
• 100 g margarine
• 3 eggs
• 1 liter of milk
• 1 vanilla pod(s), the pulp
• 250 g rice pudding
• 2 tbsp breadcrumbs
• Flour for the work surface
• 1 tbsp breadcrumbs

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 15 minutes

Drain the apricots well in a sieve. For the shortcrust pastry, put the flour, baking powder, salt, 75g sugar and 1 vanilla sugar in a mixing bowl and mix. Add the cold margarine flakes and 1 egg. Knead evenly using the dough hook of a hand mixer. Then knead again with your hands until you have a smooth dough, cover and chill for about 30 minutes. Meanwhile, pour the milk into a saucepan, split the vanilla pod, scrape out the seeds and add to the milk. Bring the milk and vanilla mixture to a boil in the saucepan. Add the rice and bring to a boil again, then reduce the heat to low and let it swell for 20-25 minutes, stirring constantly. Remove the rice from the stove and let it cool slightly. Roll out the dough on a floured work surface into a round shape (approx. 30cm in diameter). Grease a 26cm tart tin or springform pan well and dust with flour. Place the dough in the pan, press down lightly, and prick several times with a fork. Sprinkle evenly with breadcrumbs and top with the well-drained apricots. Meanwhile, whisk the remaining eggs, remaining vanilla sugar, and sugar. Stir the beaten eggs into the cooled rice mixture and pour over the apricots. Bake in a preheated oven at 200°C for about 30 minutes on the second rack from the bottom. Allow to cool in the pan. Remove from the pan and sprinkle the edges with powdered sugar.