Rice pudding cake

Ingredients for 1 servings:

• 250 g wholemeal flour
• 250 g oat flakes, fine
• 1 packet of baking powder
• 2 eggs
• 200 g applesauce, sugar-free
• 1 liter of milk
• 50 g date(s), dried
• 250 g rice pudding
• 250 g low-fat curd cheese
• 1 banana(s)
• e.g. cinnamon
• 4 sheets of gelatin
• some water

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 9 hours 15 minutes

Wholesome and sugar-free breakfast cake

Base: Mix the flour, eggs, baking powder, and applesauce together and pour into a greased springform pan, lined with baking paper if desired. This amount is enough for the base and sides. Bake at 180°C for about 15 minutes and let cool. Then prick the base with a fork and, if desired, spread a tablespoon of honey over the base. Filling: Place the milk and dates in a saucepan and puree the dates with a hand blender. Bring to a boil and prepare the rice pudding as usual. When the rice pudding is ready, let it cool slightly so that it is only warm rather than hot. Stir in the cinnamon, mashed banana, and quark. Soak the gelatine according to the package instructions, squeeze out the excess liquid, heat it up, and add it to the lukewarm rice pudding. Mix well and pour into the springform pan. It’s best to let it set in the refrigerator overnight and serve with your favorite topping. Tip: I like to top it with baby fruit puree and/or fruit. Another great way to warm the cake briefly in the microwave and then top it with frozen fruit, which then thaws beautifully. I divide the cake into 8 slices and, with the topping, have a hearty and filling breakfast with about 500 calories. If you don’t like the crust because it might be too tart, simply halve the amount of batter and line the base. Your imagination is unlimited; you can even stir fruit directly into the rice pudding or top it with fruit and glaze from the start.