Rice cakes with cherries and cream Tanja's style

Ingredients for 1 servings:

• 250 g flour
• 50 g sugar
• 30 g butter
• ⅛ liter of water
• 1 pinch of salt
• ½ cube of yeast, fresh
• 1 pack of rice pudding
• Milk (according to package instructions)
• 1 jar cherries or raspberries
• 1 pack of cake glaze, red or cornstarch
• 1 cup of cream
• 1 pack of cream stiffener

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

(or raspberries) – a Limburg specialty

Put the flour in a bowl. Make a well in it, then add the yeast, sugar and a little lukewarm liquid and cover with flour. Leave the whole thing to rise in a warm place for about 15 minutes, covered. Then knead thoroughly, add the rest of the ingredients and knead vigorously and let it rest for another 30 minutes. Preheat the oven to 200°C. Use a pizza pan (we call it a flask pan). Grease this pan. Meanwhile, cook the rice pudding according to the instructions and let it cool. PLEASE MAKE SURE THAT NO SKIN FORMES!! Knead the dough again and then roll it out to something larger than the flask pan. Now place the dough in the pan and trim off the excess dough around the top with a sharp knife. Now add the rice pudding and bake for about 20-30 minutes. Please pay attention to the desired degree of browning of the dough!! While the cake is cooling, prepare a glaze from the fruit and the cake glaze/cornstarch, which is then spread over the cake. Whip the cream with the cream stiffener until stiff peaks form and then pipe it into a piping bag. Once the fruit glaze is cool, generously dot the cream around the edges.