This is a great dessert as well as a sweet main course in hot summer weather.

For four as a main course or eight as a dessert:

3/4 l milk

200 g rice for rice pudding

a bit of salt

Heat the milk, put the rice in and let it cook on low heat until the rice pudding is done.

65 g butter

1 package vanilla sugar

80 g sugar

2 or 3 big spoons of Quark cheese (100 to 250 g)

2 or 3 eggs

a few drops of lemon juice

Mix these ingredients and then put them and the rice pudding in a suitable bowl. Mix thoroughly. Bake one hour at 190°C. Serve with fruit, e. g. fresh strawberries or compote.

Guten Appetit!

Note: Vanilla sugar is available in Germany in little paper bags. I don’t know if it exists elsewhere. You can substitute it with vanilla and add a little more sugar.

Und nochmal auf deutsch: Reisauflauf

Für vier Personen als Hauptgericht oder acht Personen als Nachtisch:

3/4 l Milch, 200 g Milchreis und eine Prise Salz kochen, bis der Milchreis ausgequollen ist.

65 g Butter, ein Päckchen Vanillezucker, 80 g Zucker, 2 bis 3 Eßlöffel Quark, zwei bis drei Eier und einen Spritzer Zitronensaft verrühren, dann unter den fertigen Milchreis mischen. Ca. eine Stunde bei 190°C (Heißluftofen: 160°C) backen. Mit frischem Obst oder Kompott servieren.

Schmeckt auch kalt am nächsten Tag noch gut!

Dough: Mix 150 g wheat flour with 1/2 teaspoon baking powder and add 75 g sugar, 1 package (2-3 teaspoons) vanilla sugar, a dash of salt, 1 egg and 75 g soft butter. Mix these ingredients and knead until you get a soft dough. If it is too sticky, put it in the fridge for a while. Take 2/3 of the dough and roll it out on the bottom of a springform (diameter 28 cm). Knead 1 tablespoon of flour into the remaining dough and form a rim (like in the picture). Pierce several times with a fork. Put this into the preheated oven at 200-220°C for about 10 minutes. Filling: Meanwhile, mixh 750 g Quark (curd cheese, plain soft cheese, whatever) with 150 g sugar, 3 soupspoons of lemon juice and 50 g starch. Beat the whites of four eggs, mix the four yolks, beat 200 ml cream and add everything to the Quark. Spread the Quark evenly on the pre-baked dough and put into the oven for 70 to 80 minutes at 170°C. After the cake is done, it should be left in the oven for about 20 minutes with the door half open and the heat turned off. Nota bene: I think the Quark this recipe calls for is supposed to have 10 or 20 percent fat in dry matter. (But I guess it should turn out okay with any Quark.) Guten Appetit!

Quelle: Dr. Oetker Grund-Backbuch, Ceres Verlag, Rudolf August Oetker KG, Bielefeld 1996.

Aus diesem Buch wurde das Rezept übersetzt und die Abbildungen übernommen.