This rice pie is one of the most popular cakes in Aachen and the surrounding area. This rich yeast cake with a rice pudding topping also tastes great with fruit sauce or compote.

For the yeast dough, heat the milk to lukewarm and dissolve the yeast in it. Combine the yeast milk with the remaining ingredients in a bowl using a hand mixer or a food processor until a smooth dough forms. Cover the dough and let it rise in a warm place for 1 hour.

Meanwhile, for the topping, bring the milk to a boil. Add the rice pudding, vanilla extract, and salt. Reduce the heat and simmer the rice pudding at low temperature for 35 minutes, stirring occasionally. Stir the sugar and cardamom into the finished rice pudding. Transfer the rice pudding to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool in the refrigerator. Then separate the eggs and stir the egg yolks and lemon zest into the cold rice pudding. Beat the egg whites until stiff and fold in.

Knead the yeast dough and divide it into two halves: only one half will be used (see tip). Roll the dough out into a circle on a floured surface. Grease and flour the pan, place the dough in it, pull the edges up 3 cm, and press down. Cover and place in the freezer for 1 hour.

Preheat the oven to 180°C (fan oven). Pour the rice mixture onto the frozen dough base and bake the pie for 25 minutes. Increase the oven temperature to 200°C and bake the pie for another 20-25 minutes until golden brown. If the surface becomes too dark, cover the cake with aluminum foil. Remove and enjoy lukewarm.

Tip: The other half of the dough can easily be frozen for a second rice pie in a springform pan.