Belgian-style rice cake

Ingredients for 1 servings:

• 250 g flour
• 1 pinch(s) of baking powder
• 3 tbsp powdered sugar
• 125 g butter, cold
• 1 egg(s)
• ¾ liter of milk
• 175 g rice pudding
• 3 eggs, separated
• 100 g sugar
• 1 lemon(s), zest
• ½ lemon(s), juice
• ⅛ liter cream

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 10 minutes

Knead the above ingredients into a dough for the cake base and let it rest in the refrigerator for at least 30 minutes. Bring the milk to a boil, sprinkle in the rice, and cover and let it swell over low heat. Place the rice in a bowl and let it cool. Preheat the oven to 200°C and grease the bottom of a springform pan. Roll out the dough thinly, place it in the springform pan and prick it several times with a fork. Pre-bake in the oven for about 15 minutes. Meanwhile, gradually stir the egg yolks and sugar into the rice pudding and season with lemon zest and juice. Whisk the egg whites and cream separately until stiff peaks form and stir into the rice pudding. Pour the rice mixture onto the pre-baked base. Bake the cake for about another 40 minutes. If necessary, cover with parchment paper if the surface of the cake becomes too dark. Let the cake cool completely before removing it from the pan.