Fruity rice pudding cake with peaches and currants

Ingredients for 1 servings:

• 3 handfuls of breadcrumbs
• 2 handfuls of almonds, ground
• 2 tbsp margarine, vegan
• 350 g rice pudding
• 1 can of peach halves, 800 g each
• 1 jar applesauce, 700 ml each
• 2 packets of vanilla sugar
• 1 packet of vanilla pudding powder
• 125 ml water
• 3 tbsp sugar
• 0.33 tsp salt
• 250 g currants
• 4 tbsp jam, e.g. currant jam or strawberry jam
• 2 tbsp water

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 30 minutes

vegan, low-fat, no baking and still full of flavor

The quantities are for a 26cm or 28cm springform pan. For the base, knead the breadcrumbs, grated almonds, margarine, and 2 tablespoons of applesauce until you have a crumbly dough that holds together when pressed together. Grease the bottom of a springform pan with a little margarine, roll out the crumb base evenly, and press it down. Chill the base. For the topping, bring the rice pudding to a boil with 1/3 teaspoon of salt and half the amount of water specified on the package. Then reduce the heat and stir regularly so that nothing sticks to the bottom of the pan. When the water has been almost completely absorbed by the rice after about 15 minutes, add the drained water from the peaches, the remaining applesauce, and the vanilla sugar. Continue stirring the rice pudding. Add water a little at a time if necessary until the rice is tender after about 40 minutes and all the water has been absorbed. Mix the pudding mix with the water and sugar and add to the rice. Stir the pudding mix, increase the heat briefly, stir vigorously, and turn off the heat after 2 minutes. Cut the peach halves into small pieces and fold in. Let the mixture cool for 20-30 minutes and then pour it onto the base. Refrigerate the cake for 2 hours. For the berry layer, mix the jam with the water and fold in the currants. Spread the mixture over the cooled cake. Refrigerate the cake until ready to serve. Variations: You can of course use any other fresh or pickled fruit instead of the peaches. Just make sure that a different fruity sugar water replaces the draining water from the canned peaches. The currants can of course also be replaced with other berries, but the acidity of the currants contrasts very well with the rest of the sweet cake. Part of the water used to cook the rice pudding can also be replaced with 1 can of coconut milk. This adds an extra touch of exotic flavor to the cake. If you’d like a thicker berry layer, you can increase the water quantity to 150 ml, double the berries, and bring the mixture to a boil with a little agar-agar. Then pour the mixture onto the cake and chill for at least another 30 minutes.