Rice pudding and cherry cake

Ingredients for 1 servings:

• 1 jar sour cherries
• 400 ml milk
• 1 packet of vanilla sugar (Bourbon)
• 100 g rice pudding
• 50 g butter
• 125 g sugar
• some lemon(s) – zest, grated
• 3 egg yolks
• 1 pack of pudding powder, vanilla
• 1 tsp baking powder
• 500 g quark (low-fat quark)
• 3 egg whites
• 20 g almonds, chopped, or pistachios

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rice pudding with a twist

Drain the sour cherries well in a sieve. Bring the milk and vanilla sugar to a boil in a saucepan. Add the rice pudding, stir, and bring to a boil, then simmer gently with the lid on for about 15 minutes until swelled. Let the rice pudding cool slightly. Beat the butter with a hand mixer (whisk) on high until smooth. Gradually stir in the sugar and lemon zest. Gradually stir in the egg yolks (each yolk for about 1/2 minute). Mix the custard powder with the baking powder, sift, and stir in on medium speed. Stir in the quark and rice pudding. Beat the egg whites until stiff peaks and carefully fold in the cherries. Pour the batter into a springform pan (Ø 26 cm, base lined with baking paper), smooth the surface, and sprinkle with almonds. Place the pan on the oven rack and bake at 160°C (fan oven, not preheated) for about 75 minutes, uncovering after 40 minutes if necessary. Place the pan on a wire rack. Let the cake cool slightly, then remove it from the pan. Serve cold or warm; however, it will still be a bit runny when warm.