Rice cake with berry sauce

Ingredients for 1 servings:

• 1 liter of milk
• 200 g rice pudding
• 150 g sugar
• 20 g butter
• 5 egg yolks
• 1 vanilla pod(s)
• 1 lemon(s)
• Salt
• 200 g butter
• 250 g sugar
• 300 g flour
• 5 egg whites
• 1 packet of baking powder
• 500 g berries as desired
• 125 ml orange juice
• 125 ml water
• 2 tbsp honey
• ½ lemon(s)
• butter
• Flour

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Bring the milk to a boil with salt and lemon zest. Stir in the rice and 20g of sugar, simmer for about 45 minutes, stirring frequently. Then remove the pan from the heat, stir in the butter, and let cool. Beat the egg yolks, 130g of sugar, and the vanilla bean seeds until creamy, then mix with the cooled rice pudding. For the pastry: Cream the butter and 70g of sugar until fluffy. Mix the flour and baking powder and stir into the butter mixture. Beat the egg whites until stiff, then sprinkle in the remaining sugar and continue beating. The sugar must dissolve completely. Fold the beaten egg whites into the butter and flour mixture. Grease and flour a springform pan. Spread the batter into the springform pan. Spread the batter from the center out, lining the entire edge. Pour the rice pudding mixture into the center. Use a rubber spatula to fold the excess batter from the edge of the pan onto the rice mixture. Bake the cake in the oven at 150°C for about 60 minutes. Bring the berries to a boil with all the other ingredients for the sauce and reduce by one-third, then strain the sauce through a sieve. Serve the rice cake with the sauce on plates.