Exotic rice cream slices with strawberries (Confectioners world champion Bernd Siefert)

Ingredients

Directions

1. 1

   Separate eggs. Beat egg yolks and 120 g sugar until frothy. Beat the egg whites until stiff, while pouring in 50 g sugar. Sift flour and starch and mix with the pistachios. Alternate with the beaten egg white and fold into the egg yolk mixture with a dough scraper. Line a baking tray with baking paper and place an adjustable baking frame (approx. 24 x 26 cm) on top. Fill half of the sponge cake mixture into a piping bag with perforated spout and spray it in strips into the baking frame. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes. Let cool on a cake rack. Bake a second base from the remaining sponge cake mixture in the same way, also allow to cool. For the rice mixture, soak gelatine in cold water. Peel the mango, cut the flesh off the stone and puree finely. Boil up the milk with the vanilla pod. Add rice pudding and 100 g sugar and simmer while stirring for about 30 minutes until a thick rice pudding is formed. Stir in mango puree and passion fruit juice. Squeeze the gelatine and dissolve it in the rice pudding while stirring. Pour the rice pudding into a bowl and chill. Wash and clean the strawberries. Place a sponge cake base with the baking frame around it. Place the strawberries close together on the sponge cake with the top pointing upwards. As soon as the rice cream starts to gel, whip the cream until stiff and fold it in. Spread the rice cream on the strawberries and spread it evenly. Place the second cake layer on top and press down a little. Chill the cake for about 3 hours until the rice mixture is firm. Remove the cake from the baking frame. Beat the egg whites until stiff, gradually add 150 g sugar and continue beating until the sugar has dissolved and the mixture is shiny. Pour the meringue mixture into a piping bag with perforated spout and squirt onto the cake in strips. Turn the cake 90 ° before each strip, so that the strips form a grid pattern. Brown the meringue with a Bunsen burner. Cut the cake into pieces and serve

2. 2

   Tip: If you do not have a Bunsen burner, you can also brown the meringue under the preheated oven grill

3. 3

   3 hours waiting time