Rice pudding and speculatius cake

Ingredients for 1 servings:

• 100 g speculatius biscuits
• 100 g butter, soft
• 80 g sugar
• 50 g almonds, ground
• 1 jar Morello cherries, 280 g drained weight
• 4 sheets of gelatin
• Water, cold for soaking
• 250 g rice pudding
• 500 ml milk
• 200 g whipped cream
• 1 pack of cake glaze, red
• Fat for the mold
• possibly chocolate decoration or chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

No-bake refrigerator cake

For the crunchy base, crumble the speculatius biscuits in a food processor or in a freezer bag with a paper towel. Melt the butter in a saucepan and add 50g of sugar. Add the speculatius biscuits and almonds, mix well, and then press them onto the bottom of a greased springform pan, then let it cool. Drain the morello cherries, reserving the juice. For the filling, prepare the rice pudding with milk according to the package instructions. Alternatively, you can use a ready-made rice pudding. Soak the galantine in cold water, squeeze out any excess water, and then dissolve it in the rice pudding. Let the mixture cool. Whip the cream until stiff and fold it into the cooled rice pudding. Now pour half of the filling onto the crunchy base, then scatter 2/3 of the morello cherries on top. Pour in the remaining filling and decorate the top with the remaining cherries. Refrigerate the cake for one hour. Measure out 250ml of the reserved cherry juice and use it to make the glaze according to the package instructions. Alternatively, you can simply thicken the glaze with cornstarch and a little sugar. Pour the glaze over the cake, let it cool briefly, and then sprinkle with chocolate flakes or other decorations, if desired. Refrigerate the cake for another 2 hours.