Rice Pudding Cake

For the biscuit base, put the eggs with the hot water in a bowl and beat them with a mixer until frothy. Then mix the vanilla sugar with 100g sugar and slowly add the mixture to the eggs. The whole thing is then mixed with the mixer to a smooth mass. Then the flour is mixed with a tablespoon of baking powder and also added to the mass and stirred in with a wooden spoon. The whole thing is poured into a pre-greased baking pan or on a smaller baking tray and baked in the oven for 15-20 minutes at 180 °. Then let it cool down.

Bring the milk to a boil in a saucepan with 4 tablespoons of sugar and the vanilla sugar. When the milk is boiling, slowly add the rice pudding and cook for about 30 minutes, stirring constantly and simmering gently, until a paste-like mass has formed. Let the rice pudding cool down and then distribute it evenly over the cooled base.

The ingredients for the topping can vary. In this case the floor was divided into thirds. In the first part, cinnamon was sprinkled on the rice pudding and apple sauce was spread over it. In the second third, 8 Rocher were crushed and mixed with milk and Nutella to form a cream. In the last third, 2 cans of tangerines (without fruit juice) were placed on the rice pudding. The cake is now ready. Enjoy your meal 🙂