Strawberry rice pudding cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 175 g sugar
• 1 tsp sugar
• Salt
• 75 g flour
• 1 pinch of baking powder
• 14 sheets of white gelatin
• 750 g strawberries
• 750 g whipped cream
• 400 ml milk
• 125 g rice pudding
• 8 tbsp white rum
• 2 packets of vanilla sugar
• ½ pack of cake glaze, red
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 45 minutes

For 16 pieces

Separate 2 eggs. Beat egg whites until stiff, then add 75g sugar and a pinch of salt. Beat in egg yolks. Mix flour and baking powder, then fold in. Pour into a greased 26cm springform pan. Bake in a preheated oven at 175°C for about 15 minutes and let cool. Loosen the base and place a cake ring around it. Soak 4 sheets of gelatine. Wash and hull the strawberries. Dice 200g and puree with 40g sugar. Squeeze out the dry parts of 4 sheets of gelatine and dissolve them. Mix with the puree. Chill. Whip 200g cream until stiff. Fold into the setting puree. Spread on the base. Chill for about 2 hours. Bring the milk to a boil. Cover the rice and let it swell for about 25 minutes. Stir in 50g sugar and rum and let cool. Soak 10 sheets of gelatine. Separate 2 eggs. Whisk egg yolks and 1 sachet of vanilla sugar until creamy. Squeeze out the gelatine, dissolve it, and stir in drop by drop. Whisk egg whites with a pinch of salt until stiff. Whisk 300g of cream. Fold both mixtures into the rice along with the egg cream. Spread on the fruit cream and chill for about 4 hours. Chop 550g strawberries, except for 2. Cover the cake with them. Mix together the cake glaze powder, 1 tsp. sugar, and 1/8 l water, bring to a boil, and spread over the strawberries. Chill the cake for about 20 minutes. Whip 250g cream until stiff, drizzle in 1 sachet of vanilla sugar. Spread the edge of the cake with half of the cream. Pipe the remaining cream in tufts onto the cake. Slice the remaining berries and use them to decorate the edge.