IMPORTANT with rice pudding .... sugar at the end. At best, and if available, use a stainless steel pan for milk. Heat the milk slowly and add the rice pudding just before it starts to boil. Hold the rice in circles with a wooden spoon until the milk has boiled once. Then pull the pot off the stove and let it stand. Add the rest of the ingredients and let them boil once. Put the lid on and let the rice pudding swell. Stir it as little as possible - so that the rice grains do not break. After about 15 minutes, let the rice pudding boil again (stir little) and let it cool in the refrigerator for an hour or in the freezer for 30 minutes. To make it go faster, I put it in a chrome bowl.
Now you can continue to work with the dough. Divide the dough into 3 equal pieces. Roll out a piece of dough evenly and place a round base in the mold. Press nicely on the sides. Then first roll out the second base (processed with marzipan paste) into a rectangular shape - then cut out or cut out a round base. Work the rest into strips with the third piece of dough. Then twist the strips against each other and place on a baking sheet. SEE PICTURES !!!
Preheat the oven to 200 degrees hot air. Now bake the base and the strips for 15 minutes.
If the base is now baked - first fill it with the rice pudding. Then mix the raw marzipan with a little juice of the cherry compote and cut out into a circle. Place on top of the rice pudding in the pan. Now comes the cherry compote on top. Spread the strips of dough on top and sprinkle with powdered sugar. Place in the freezer for 1 hour - then the cake is firm and can be enjoyed.