John Myers
Ingredients for 1 servings:
- 100 g butter, cold, in pieces
- 50 g sugar
- 1 pinch of salt
- 1 egg(s)
- 220 g flour
- ½ pack of vanilla pudding powder
- 500 ml milk
- 2 tbsp sugar
- 120 g rice pudding
- 2 large apples
- 3 eggs
- 130 g sugar
- 50 g butter
- 150 g low-fat curd cheese
- e.g. blueberries
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
For the shortcrust pastry, knead the butter with the sugar, salt, one egg, and flour. Add 3 tablespoons of cold water and knead everything into a smooth dough. Then shape it into a ball and wrap it in cling film and let it rest in the refrigerator. For the filling, mix the custard powder with 2 tablespoons of sugar, gradually add about 6 tablespoons of milk and stir until smooth. Bring the remaining milk to a boil in a saucepan, stir in the mixed custard powder, and bring to a boil briefly while stirring. Then stir in the rice pudding and simmer over low heat for about 20 to 25 minutes, stirring frequently. Then let the rice pudding cool completely. Roll out the dough into a circle on a lightly floured work surface and then press it into a springform pan that has been greased and floured with a little butter. Pull up the edges and lightly prick the dough several times with a fork. Quarter, core, peel, and dice the apples. Separate the eggs. Beat the egg whites until stiff. Combine the egg yolks with the sugar and butter. Add the rice pudding and stir in. Add the quark and diced apple and stir in. Fold in the egg whites. Pour the filling onto the shortcrust pastry base and spread evenly. Bake the cake in a preheated oven at 165°C (325°F) for about 1 hour. Serve with blueberries.
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