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ingredients (for 16 slices)

for the rice filling
150 (5.3	gram oz)	rice
0.75 (1.6	litre US pt)	milk
1	pinch of	salt
125 (4.4	gram oz)	sugar
1	package	vanilla sugar
4		yolks
2		egg whites
half	grated	lemon peel
for the yeast dough
300 (10.6	gram oz)	flour
40 (1.4	gram oz)	butter
1	pinch of	sugar
1	pinch of	salt
10 (0.4	gram oz)	yeast
0.125 (0.3	litre US pt)	milk
1		egg

preparation

• filling
• wash the rice and let drip out well
• soak the rice for approx. 25 mins at medium heat together with milk and salt
• let cool out
• add sugar, vanilla sugar, yolks and lemon peel, stir well
• beat egg whites until stiff, hoist under the mixture
• dough
• sieve the flour into a bowl and push a hollow into the middle
• stir yeast, salt, sugar, and some tepid milk, pour into hollow and stir with part of the flour
• let rest for about 20 mins
  (it's a good idea to prepare the filling at this point - except the egg whites)
• add the further ingredients, knead well, spray with some flour and let rest for another 20 mins
• grease two cake tins of 20 centimetres/7.8 inches diameter and spray them with flour
• roll out the dough, put into the tins drawing it up the rims
• put the complete filling into the cake tins
• bake the cakes on a low position in a pre-heated oven at 220 °C/428 °F until they are slightly browned

alterations

• add sour cherries or other fruits to the filling

hints

• the flat rice cake can be deep frozen very easy