Rice pudding and apple cake

Name: Rice pudding and apple cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g Butter; 175 g Butter biscuits; 1 Vanilla pod; 1 l Milk; 50 g + 1 tablespoon of sugar; 300 g Rice Pudding; 150 g Whipped cream; 2 Apples; 200 ml apple juice; 1 TEASPOON Cornstarch; 100 g Peanut kernels; 1 large freezer bag; 7-10 Tbsp Oil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g Butter
175 g Butter biscuits
1 Vanilla pod
1 l Milk
50 g + 1 tablespoon of sugar
300 g Rice Pudding
150 g Whipped cream
2 Apples
200 ml apple juice
1 TEASPOON Cornstarch
100 g Peanut kernels
1 large freezer bag
7-10 Tbsp Oil

Directions

1
For the bottom, melt butter in a pot. Remove from the heat and let it cool down a little. Fill the biscuits into the freezer bag and crumble them finely with a rolling pin. Mix cookie crumbs and butter well.
2
Grease a springform pan (20 cm Ø) with oil. Put the crumbs on the bottom of the springform pan, press the bottom and the rim. Chill for about 30 minutes.
3
Cut the vanilla pod lengthwise and scrape out the pulp. Boil up milk, vanilla pulp and 50 sugars, stir in rice pudding. Cook over low heat stirring continuously for about 30 minutes. Whip cream until stiff.
4
Let the rice pudding cool down, fold in the cream and place on the cooled base. Chill for at least 4 hours.
5
Peel and quarter the apples and remove the core. Cut quarters into cubes. Put apple juice and apple cubes into a pot and simmer covered for about 3 minutes until the apple cubes are soft but not yet crumbled.
6
Stir starch and 1-2 tablespoons of water until smooth, use to thicken compote. Simmer for about 1 minute while stirring.
7
Roast the peanuts in a pan without fat until golden brown, dust with 1 tablespoon of sugar and allow to caramelize. Spread apple compote on the cake, sprinkle with the peanuts. Cut the cake into pieces.