Strawberry-banana-rice cake

Ingredients for 4 servings:

• 100 g butter, soft
• 150 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 100 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 6 cups whipped cream
• 400 g quark
• 400 g rice pudding
• 10 bananas
• 5 bowls of strawberries
• 1 liter of milk
• 6 packs of cream stiffener
• 100 g almond flakes

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

For the base, cream the butter and sugar until light and fluffy, then stir in the vanilla sugar. Separate the eggs. Stir the egg yolks into the butter mixture. Beat the egg whites until stiff. Fold in loosely. Mix the flour with the cornstarch and baking powder and sift into the mixture. Pour the mixture into a greased cake tin and bake at 180°C for 25 minutes. Allow to cool. Meanwhile, prepare the rice pudding. Bring the milk to the boil and stir in the rice pudding. Simmer for 30 minutes, stirring constantly. Season with sugar. Allow to cool and refrigerate. Whip the cream with the cream stiffener until stiff, stir in the quark, then fold in the rice pudding. Season with sugar. Refrigerate the whole thing again. Slice the bananas, wash and core the strawberries, and also cut them into pieces. Cut the sponge cake base in half horizontally once, place it on a wire rack, and spread the quark mixture on the first layer. Top with the bananas and strawberries. Place the second sponge cake layer on top and spread another layer of quark mixture. Finally, top with the remaining fruit pieces. Spread the edge of the cake with cream, decorate the cake with flaked almonds, and refrigerate again.