Augsburg Rice Cake

For the filling: 250 g long grain rice

1/2 liter white wine

250 g sugar

2 lemons (grated, peel and juice)

2 lemons

100 g candied lemon peel

12 candied cherries (120 g) 1 egg for brushing

This recipe was created more than 200 years ago. It comes from the kitchen of the pastor’s wife Sophie Weiler. The pastor’s wife was known as a good cook

and the author of the first Augsburg cookbook. The fact that at that time people did not know refrigerator or freezer benefits the rice cake. Packed in an airtight container, it remains tasty for 2 weeks without refrigeration.

without refrigeration.

Prepare ingredients into a smooth dough. Roll out two-thirds of the dough into a round disk, line a cake springform pan (22 cm ø) with it, press up the edge. Roll out a lid from the remaining dough

and form a narrow roll for the edge. Place in the refrigerator until ready to bake. Boil long grain rice with the wine, swell at low temperature for 30 to 40 min. Melt the sugar in a saucepan while stirring, add the zest and juice of the lemons.

of the lemons. Peel the remaining lemons, remove the white pith, cut into small cubes and remove the seeds. Mix everything with the long grain rice in the melted sugar. Heat the mixture for 15 minutes while stirring.

Cut the candied lemon peel into small pieces and stir it in. Cool the quantity (about half an hour). Fill into the cake springform pan and smooth. Cut candied cherries in half and spread along the edge.

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