Cherry bake with chocolate-almond meringue

Ingredients for 4 servings:

• 1 liter of milk
• 1 pinch of salt
• 250 g rice pudding
• 1 jar of morello cherries (720 ml)
• 1 tbsp cornstarch
• 110 g sugar
• 4 eggs, size M
• 50 g butter, soft
• some butter-vanilla flavoring
• 1 tsp lemon juice
• 20 g almond flakes or hazelnut flakes
• 50 g chocolate shavings
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Bring the milk and salt to a boil in a saucepan. Pour in the rice, stir once, and let it swell over low heat for about 30 minutes. Then let it cool. Meanwhile, drain the cherries, reserving the juice. Stir the starch and a little of the juice until smooth. Bring the remaining juice and 30g of sugar to a boil in a saucepan. Fold in the cherries. Let the compote cool. Separate the eggs. Whisk the fat and 30g of sugar until creamy. Add the egg yolks and flavoring and beat until frothy. Stir in the rice in portions. Pour the rice into a greased baking dish. Spread the compote on top. Bake in a preheated oven (electric oven: 200°C / fan: 175°C / gas mark 3) for 20 minutes until golden brown. Beat half of the egg whites until stiff peaks form, sprinkle in 50g of sugar, and stir in the lemon juice. Spread over the casserole. Sprinkle with flaked almonds and chocolate shavings. Continue baking the casserole at the same temperature for about 10 minutes.