Rice cake with ham and cheese

Ingredients for 1 servings:

• 150 g flour
• 150 g yogurt, 3.5%
• 1 tbsp oil
• 4 tbsp milk, 1.5%
• some salt
• Pinch(s) of sugar
• 2 tsp, leveled baking powder
• 120 g rice
• 130 g cheese, grated
• 200 g light cream cheese
• 50 g tomato paste
• 100 g cooked ham
• 1 tbsp almond flakes
• Salt
• some pepper
• some nutmeg
• some sweet paprika powder
• some garlic
• 4 eggs
• 2 tbsp water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 55 minutes; Total time approx. 2 hours 25 minutes

tastes good hot and cold, also good to take away

Cook the rice in salted water. Mix the flour with baking powder, yogurt, milk, salt, sugar, and oil. Grease a springform pan and spread the batter in it. Bake for 15 minutes at 175°C (convection oven) (without preheating). Mix the cream cheese with 2 tablespoons of water. Stir in 100g of the grated cheese. Separate the eggs and mix the egg yolks into the cream cheese. Then mix in the rice and add the seasonings. Beat the egg whites until stiff and carefully fold in the cream cheese mixture. Remove the base from the oven. Spread with tomato paste and arrange the cooked ham, cut into larger pieces, on the base. Then pour the rice mixture over the top and smooth it down. Sprinkle with the remaining grated cheese and the flaked almonds. Return to the oven at the same temperature for another 40 minutes.