Rice Pudding Cake with Strawberries

For the rice pudding tart with strawberries, heat 1 tablespoon of butter in a saucepan and sauté the rice until translucent, without letting it take on color. Deglaze with milk. Add sugar, vanilla sugar and lemon zest and simmer gently over low heat for about 20 minutes, stirring repeatedly.

Meanwhile, coarsely chop white chocolate. Remove strawberries, wash, pat dry and cut into small pieces. Soak gelatin in cold water. Remove the saucepan from the heat and mix in the chopped chocolate.

Squeeze gelatin well, stir into the warm rice pudding and let dissolve. Allow the rice pudding to cool completely. Whip the cream until stiff and fold into the rice pudding, stir in the strawberry pieces.

For the cake base, toast almonds in a pan without fat, let cool and chop finely. Finely crumble the egg biscuits.

Melt butter in a small pan, mix in almonds and cookie crumbs. Spread almond-crumb mixture on bottom of springform pan, spread with a tablespoon to form a firm base.

Spread rice pudding mixture on top of the cake layer and smooth it out. Cover the cake with plastic wrap, refrigerate for about 4 hours. After chilling time, loosen cake from edge of mold with a knife, open cake hoops, gently lift off.

Whip the cream with vanilla sugar until stiff and decorate the cake with it. Top with strawberries and sprinkle with grated white chocolate.

Preparation Tip:

Rice pudding cake with strawberries tastes delicious and can be prepared with fresh or frozen strawberries, but it tastes best with sun-ripened fresh strawberries. The ingredients are for a 20 cm diameter baking dish and make 8 or 10 pieces.

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