Ingredients for approx. 12 pieces:
For the crumb base:
225 g orange biscuits
120 g butter
For the topping:
300 ml milk
1 piece of organic lemon zest
100 g rice pudding
8 sheets white gelatine
500 g low-fat quark
100 g sugar
1 packet vanilla sugar
5 tbsp orange juice
250 ml whipped cream
250 g strawberry-currant jam
Mint to garnish
Preparation:
1. Crush the orange biscuits in an electric chopper to fine crumbs. Melt the butter and mix with the crumbs. Line the bottom of a springform pan (24 cm diameter) with baking paper. Put the crumb mixture on top and press down to a smooth base. Put the tin in the fridge for about 1 hour.
2. Bring the milk with the lemon zest to the boil. Stir in the rice pudding and cook over a low heat cover and simmer gently for about 15-20 minutes, stirring occasionally. Then leave to soak in the covered pan for about 15-20 minutes. Allow the rice pudding to cool.
3. Soak the gelatine in plenty of cold water for at least 5 minutes. Mix the low-fat quark with the sugar, vanilla sugar and rice pudding. Lightly squeeze out the gelatine and place in a small saucepan with the orange juice and dissolve over a medium heat. Quickly stir the gelatine into the quark. Whip the cream until stiff and fold in.
4. Pour the quark mixture onto the crumb base, stirring in 150 g strawberry-currant jam in light streaks. Refrigerate the cake for approx. 6 hours. Remove the cake from the tin and spread the remaining jam on top. Garnish with mint.
Preparation time approx. 60 minutes + refrigeration time
Nutritional values per piece approx.:
Calories: 356
Joule: 1488
Protein: 8,5 g
Fat: 16,4 g
(FoodCentrale by ddp images)
