Rice cake with raspberries

Ingredients for 1 servings:

• 3 m.-sized eggs
• 120 g sugar
• 120 g flour
• ½ pack of baking powder
• 1 liter of milk
• 200 g rice pudding
• 150 g sugar
• 6 sheets of gelatin
• 400 ml cream
• 2 packs of cream stiffener
• 500 g raspberries, fresh, if frozen then thaw completely
• 250 ml grape juice, currant juice, etc.
• 1 pack of cake glaze, red

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

exceptional combination, very easy to prepare!

For the sponge cake: Beat the whole eggs with the sugar until fluffy. Mix the flour with the baking powder and carefully fold into the egg mixture with a whisk. Pour the batter into a 26cm baking dish lined with baking paper and bake in a preheated oven at 180°C for approx. 25 minutes. For the topping: Bring the milk to a boil, add the rice pudding and let it expand for approx. 25 minutes, stirring occasionally. Stir in 150g of sugar and let it cool slightly. Soften the gelatine, squeeze out the excess liquid and stir into the still warm rice pudding. As soon as the mixture has set, whip the cream with the cream stiffener until stiff and carefully fold this in. Enclose the cooled cake base in a ring and spread the rice pudding mixture on top. The cake should now stand in the refrigerator for at least 6 hours, ideally overnight! Now sort the berries and carefully place them on the rice pudding layer. Prepare the glaze according to the package instructions using the juice and spread it over the raspberries from the inside out! Chill the cake again for 60 minutes.