Hobbits Rice Pudding Cake

Ingredients for 1 servings:

• 150 g biscuits (Hobbits coarse, oat shortbread biscuits)
• 100 g butter
• 1 jar sour cherries (drained weight 350 g)
• 4 sheets of white gelatin
• 1 pack of rice pudding (classic sweet meal)
• 500 ml milk
• 200 ml whipped cream
• 250 ml cherry juice from the jar
• 1 pack of cake glaze, red
• 20 g sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the base, place the hobbits in a freezer bag and finely crumble the biscuits with a rolling pin. Melt the butter in a saucepan and mix well with the biscuit crumbs. Pour the biscuit mixture into a springform pan (26 cm diameter, base greased, lined with baking paper), press down with a spoon to form a base, and chill. For the filling, drain the cherries in a sieve, reserving the juice. Soak the gelatine according to the package instructions. Prepare the rice pudding with the milk according to the package instructions, gently squeeze out the gelatine and dissolve it in the hot rice pudding, stirring occasionally. Allow the rice pudding to cool, stirring occasionally. Whip the cream until stiff peaks form and fold into the cold rice pudding. First spread half of the rice filling on the base, then arrange the cherries on top, then add the remaining filling and smooth it down. Chill the cake for about 1 hour. Measure the juice for the icing. Prepare the glaze using the ingredients listed according to the package instructions, carefully pour it onto the cake, and refrigerate for another 2 hours. Then, loosen and remove the springform pan rim with a knife and loosen and remove the baking paper with a cake lifter.