Aachen rice cakes

Ingredients for 1 servings:

• 700 ml milk
• 150 g rice pudding
• 5 tbsp sugar cubes
• ½ tsp cinnamon
• 60 g butter or margarine
• ½ cube of yeast
• 175 g flour
• 2 eggs
• 2 packets of vanilla sugar
• possibly sugar granules
• Flour , for the work surface
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Bring 600 ml of milk to a boil. Pour in the rice and stir once to prevent clumping. Let it swell over low heat for about 40 minutes. Season with 4 tablespoons of sugar and the cinnamon. Let the rice cool. Melt the butter. Heat 100 ml of milk. Crumble in the yeast and dissolve it. Add the butter, 1 tablespoon of sugar, and the yeast milk to the flour and knead until smooth. Then cover and let rise in a warm place for about 30 minutes. Knead the dough again, roll out into a circle (26 cm in diameter) on a lightly floured surface. Place in a greased springform pan. Press down the edges. Let rise for about 10 minutes more. Separate the eggs. Beat the egg whites until stiff, whizzing in the vanilla sugar. Fold the beaten egg whites into less than half of the rice pudding. Mix the remaining rice with the egg yolk and spread it on the dough. Spread the rice and beaten egg whites on top. Bake on the second rack from the bottom in a preheated oven at 200°C for 25-30 minutes. Sprinkle with sugar if desired.