Quark-Peanut-Rice Cake VIII (Pineapple)

Ingredients for 1 servings:

• 400 g peanuts, blanched
• 1 kg low-fat curd cheese
• 30 g schnapps (fruit brandy 38%)
• 200 g sour cream
• 1 pineapple, ripe
• 70 g pineapple juice, approx.
• 200 g raw cane sugar, more or less
• 1 pinch of salt
• 95 g rice, grind (brown rice)
• 40 g waffles (rice waffles, 6 pieces)
• 50 g chocolate sprinkles or grated chocolate 83%

Instructions

Working time approx. 35 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 13 hours 55 minutes

gluten-free, egg-free

Roast 400g of peanuts in a dry frying pan until they start to smell slightly, grind the peanuts, and puree with a hand blender until the fat comes out, making about 350g. Peel the pineapple and remove the woody center. Mix with the low-fat quark and sour cream, salt, rice, pineapple juice, and fruit brandy. Season to taste. Depending on the ripeness of the pineapple, calculate the amount of sugar and add it drizzle. Stir everything in pieces into the batter, up to about 4 pineapple rings. In the meantime, line a ring tin with baking paper, spread the crumbled rice cakes on the baking paper, pour in the batter, shake until smooth, and press the 4 pineapple rings into the batter. If any sticks out, it will be too dry during baking. Now add grated chocolate or chocolate sprinkles and bake in a cold oven at around 140°C (fan setting) for about 200 minutes. Because the batter is quite thin and moist and the oven temperature is low, it takes longer. Letting it rest overnight is ideal; the rice needs a few hours after cooling to firm up. Roasting time for peanuts: approx. 20-30 minutes at reduced heat. Baking time: approx. 200 minutes at low temperature. Resting time: one night. My own recipe.