Rice pudding cake on a tray with fruit

Ingredients for 1 servings:

• 250 g rice pudding
• 1 liter of milk
• 4 tbsp sugar
• 200 g butter or margarine
• 180 g sugar
• 240 g flour
• 2 tsp, leveled baking powder
• 1 sachet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 150 g chocolate drops
• 2 packs of cake glaze, red
• 600 g fruit, fresh or frozen
• 4 tbsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Bring the milk to a boil, add the rice pudding, and bring to a boil briefly. Reduce heat to low, stirring occasionally, and simmer for about 30-40 minutes, until the rice pudding is tender. Mix with 4 tablespoons of sugar and let cool slightly. Using a mixer, combine the room-temperature butter with the sugar and vanilla sugar. Add a pinch of salt and gradually add the eggs. Fold the baking powder into the flour, gradually adding it and mixing with a mixer. Fold in about 2/3 of the chocolate chips. Spread the batter evenly on a baking sheet lined with baking paper and sprinkle with the remaining chocolate chips. Bake for 20 minutes at 180°C or fan-assisted at 160°C. Remove from the oven and spread the rice pudding over the batter. Bake for another 10 minutes. Let cool. For the topping, bring the glaze, sugar, and frozen fruit to a boil according to the package instructions, then spread it over the batter. If using fresh fruit, spread it over the dough. Bring the glaze and sugar to a boil according to the package instructions, then spread it over the fruit. Keep the cake refrigerated until ready to serve.