Julie's milk rice cake with cherries

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, lukewarm
• 75 g sugar
• 85 g cornstarch
• ½ tsp baking powder
• 1 jar sour cherries
• 1 pack of cake glaze, red
• 15 g sugar
• ½ liter of milk, lactose-free
• 75 g sugar
• 100 g rice pudding
• 1 pinch of salt
• 300 g cream, lactose-free
• 1 pack of gelatin, ground
• e.g. cinnamon

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 55 minutes

gluten and lactose free

For the sponge base: Preheat the oven to 175-200 degrees Celsius. Separate the eggs. Beat the egg whites until stiff peaks form, slowly adding 25g of the sugar while beating. Beat the egg yolks with 50g of the sugar and the lukewarm water until light and creamy. Carefully fold the egg white mixture into the egg yolk mixture. Mix the cornstarch with the baking powder and sift it over the mixture. Gently fold it in again. Line a springform pan with baking paper and pour the batter into the pan. Bake in the oven for 20-25 minutes. For the cherry filling: Drain the cherries, reserving the juice. Measure 250ml of the juice and put it in a saucepan. Whisk in 15g (1 tbsp) of the sugar and the cake glaze powder and bring to a boil. When the mixture boils, add the cherries and heat gently over medium heat until warm. Remove the pan from the heat and let the cherries cool. For the rice pudding filling: Prepare the rice pudding with the milk, 75g sugar, and salt, as directed on the package. Let cool. Stir the gelatin into the rice pudding. When the rice pudding begins to set, whip the cream until stiff peaks form and fold in. Assemble: Place the sponge cake on a cake plate and surround it with a cake ring. Arrange the cherries on the base, leaving a 1cm gap between the cake ring and the cake. Spread the rice pudding mixture on top and smooth it down. Refrigerate overnight. Dust with cinnamon, if desired, and enjoy.