Apple rice pudding cake

Ingredients for 1 servings:

• ½ liter of milk
• 80 rice pudding
• 180 butter or margarine
• 200 sugar
• 1 vanilla sugar,
• 3 apples
• 150 flour
• 1 baking powder
• 2 eggs
• 1 pack of gelatin
• 1 cup whipped cream
• some white wine
• possibly cinnamon
• some chocolate shavings
• 1 pinch of salt
• 2 tbsp cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

with delicious chocolate bases

Rice pudding: Bring 1/2 liter milk, 1 pinch of salt, 50g sugar, and 80g rice pudding to a boil briefly, then simmer with the lid on for about 40 minutes over low heat. Once the rice pudding is tender, remove from the heat, dissolve the gelatin in it (do not boil), and let cool. Peel 2 apples, cut into small pieces, cut one apple into 12 wedges, and briefly sauté in a pan with a little wine and sugar, perhaps with cinnamon. Let the apples cool. Sponge cake (can be made the day before): Mix 180g margarine, 120g sugar, and vanilla sugar. Gradually add the eggs. Sift together the flour, baking powder, and cocoa powder, and gradually stir in 2 tablespoons of cold water. Spread the batter into a springform pan greased with margarine and dusted with flour. Bake in a preheated oven at 170°C (convection oven) for about 20-25 minutes. Layer the cake: Whip the cream until stiff peaks form. Fold the cinnamon, cream, and apple slices into the rice pudding as soon as it begins to set. Spread half of the mixture evenly over the bottom layer of the springform pan or cake ring, place the top layer on top, and spread the remaining rice mixture on top. Refrigerate the cake for about 3 hours. Garnish with apples and chocolate just before serving. If you like, you can also cover the entire cake in a layer of cream with cream stabilizer.