Quark rice pudding cake

Ingredients for 1 servings:

• 500 g low-fat curd cheese, 10% fat
• 50 g raisins
• 1 tbsp rum
• 200 g milk
• 75 g rice pudding
• some butter and breadcrumbs for the mold
• 200 g apples, peeled and pitted
• some lemon juice
• some sour cream, approx. 60 – 80 g
• 2 eggs, size M, cold
• 75 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 5 minutes

without flour, for an 18/20 cm springform pan

The day before, place the quark in a sieve to drain and leave in the refrigerator overnight. Mix the raisins with the rum, cover, and let it steep. Bring the milk to a boil in a small saucepan, add the rice, and simmer on low heat for about 7-8 minutes, stirring occasionally. The liquid should almost be absorbed. If not, add a little more time. Then let the rice swell without heating. Set aside to cool. Line the bottom of an 18 or 20 cm springform pan with baking paper, grease the sides, and sprinkle with breadcrumbs. Cut the apples into smaller pieces and toss with the lemon juice. Make up to 500 g of the drained quark with sour cream. Beat the cold eggs, sugar, and vanilla sugar with a hand mixer until very creamy. Mix in the slightly cooled rice pudding with a pinch of salt. Now mix in the quark with a hand mixer, then fold in the apples and raisins. Pour the batter into the prepared pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 40-45 minutes. Allow to cool in the pan. Dust with powdered sugar before serving. Tip: For a large springform pan, double the ingredients and increase the baking time by about 15 minutes.