Mango-coconut rice pudding cake

Ingredients for 1 servings:

• 100 g butter
• 250 g rusks (coconut rusks)
• 2 tbsp desiccated coconut
• 2 cans of coconut milk (200 ml each)
• 200 ml milk
• 225 g rice pudding
• 80 g sugar
• 1 tbsp vanilla sugar
• 2 mango(s), ripe or 2 cans of mangoes
• 10 sheets of white gelatin
• 200 ml cream
• 250 ml orange juice or the juice from the cans
• 2 tbsp coconut chips
• Oil for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 20 minutes

with rusk base, no baking

Melt the butter. Finely crumble the rusks in a freezer bag. Mix with the butter and desiccated coconut. Press into a springform pan, greased with oil, to form a base. Chill for at least one hour. Bring the coconut milk, milk, rice, sugar, and vanilla sugar to a boil. Simmer over low heat for 30-35 minutes, stirring frequently. Peel the mangoes. Dice the flesh. Finely purée 100g of the pulp. Let the rice pudding cool for at least one hour, stirring occasionally. This speeds up the cooling process. Soak six sheets of gelatin. Whip the cream until stiff. Squeeze out the gelatin, dissolve it, and stir it into the cooling rice pudding. Fold in the cream. Spread half of the rice pudding on the cake base, then arrange the mango cubes on top. Spread the remaining rice on top. Chill for about 30 minutes. Soak four sheets of gelatin. Mix the purée and juice together. Stir in the dissolved gelatin. Spread it on the cake and let it cool in the refrigerator overnight. Toast the chips in a dry pan and arrange them on top of the mango glaze as a garnish. Remove the cake from the refrigerator at least three hours before serving. This allows the delicate coconut rice pudding flavor to develop best.