Rice and cherry cake

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 90 g butter
• 75 g sugar
• 1 egg(s)
• 1 jar sour cherries
• 1 bag of rice pudding
• 1 pack of pudding powder, vanilla
• 80 g sugar
• ½ liter of milk
• ½ liter cream
• Fat, for the shape

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

It’s something different, but really tasty

Make a crumbly batter from flour, baking powder, butter, sugar, and egg. Pour 2/3 of the batter into a greased 26 cm springform pan and press down. Press the remaining crumbles to a height of about 3 cm around the edges. Spread the well-drained cherries on the bottom. Mix the custard powder and sugar with a little milk. Bring the remaining milk and cream to a boil. Stir the rice pudding and the mixed custard powder into the boiling liquid with a whisk and continue stirring for about 1 minute. Remove the pan from the heat. Spread the mixture evenly over the sour cherries. Bake for 45 minutes at 200°C. Tip: Use the cherry juice to make a glaze and decorate it with whipped cream at the end. Sprinkle a few pistachios or chocolate sprinkles in the center, if desired. While the milk is boiling, sprinkle the sugar in the center of the pan so that it slowly dissolves. The milk will stop burning.