Jamaican rice cake

Ingredients for 1 servings:

• 4 sheets of white gelatin
• 500 ml milk
• 1 bag of rice pudding, classic style
• 6 cl rum
• 200 ml whipped cream
• 100 g ladyfingers
• 70 g butter
• 1 jar sour cherries, drained weight 370 g
• 1 pack of cake glaze, clear
• 250 ml juice (sour cherry)

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 3 hours 5 minutes

No-bake cake, for 12 pieces

Soak the gelatine according to the package instructions. Prepare rice pudding according to the package instructions. Squeeze out the soaked gelatine, add it to the hot rice pudding, and stir to dissolve. Allow the rice pudding to cool and stir in the rum. For the base, finely crumble the sponge fingers. Melt the butter, add the crumbs, and mix well. Place a 24 cm cake ring on a cake plate lined with a cake base. Spread the butter crumbs into it and press them down to form a base. Chill the cake base. Whip the cream until stiff and fold it into the cooled rice pudding. Spread the cream pudding over the base and smooth it down. Refrigerate the cake for about 2 hours. Drain the sour cherries in a sieve, collecting the juice and measuring out 250 ml. Spread the sour cherries over the cream pudding. For the glaze, make a glaze from the cake glaze powder and sour cherry juice according to the package instructions (but without the sugar). Quickly spread the glaze over the sour cherries. Return the cake to the refrigerator for about 30 minutes until the glaze is firm. Loosen and remove the cake ring. Tip: Stir 1 tablespoon of rum into the glaze before spreading it over the cherries.