Rice pudding cake

Ingredients for 1 servings:

• 150 g biscuits of your choice (e.g. sponge fingers, butter biscuits,…)
• 100 g butter
• 1 jar blueberries (wild blueberries)
• 4 sheets of white gelatin
• 1 pack of classic instant rice pudding
• 500 ml milk
• 200 ml whipped cream
• 250 ml blueberry juice
• 1 pack of cake glaze, red
• 20 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

without baking

Line the bottom of a 26 cm springform pan with baking paper. Melt the butter in a saucepan. Add the biscuits and mix both together. Pour the biscuit mixture into the bottom of the springform pan and press down with a spoon. Drain the blueberries well in a sieve, reserving the juice. Soak the gelatine according to the package instructions. Prepare the rice pudding with the milk, squeeze out the gelatine, and dissolve it in the hot rice pudding, stirring occasionally. Allow the rice pudding to cool, stirring occasionally. Whip the cream until stiff peaks form and fold into the cooled rice pudding. Spoon half of the rice pudding mixture onto the biscuit base. Spread the blueberries on top, then spread the remaining rice pudding mixture on top. Prepare the glaze with the juice and sugar and spread it over the cake. Then chill for 2 hours.