Bring 150 ml milk, 1 tablespoon sugar, vanillin sugar and rice pudding to the boil in a saucepan. Cook rice pudding at low heat for about 30 minutes, remove from heat, let cool down for about 30 minutes
Mix the egg, 2 tablespoons of milk, 1 pinch of salt, flour, baking powder and 1 tablespoon of sugar with the whisks of the hand mixer to a smooth dough. Stir in rice pudding
Heat 1 teaspoon of oil in a coated frying pan. Place 4 cakes (each with approx. 1 tbsp. dough) in the pan, fry for approx. 2 minutes on each side, remove. Process the remaining dough with 1 tsp. oil in the same way
Peel the bananas, cut them diagonally into long slices and sprinkle with lemon juice. Caramelise brown sugar in a pan, fry the bananas for about 1 minute while turning them, remove. Cut the mango from the stone. Peel and dice the flesh. Carefully mix the fruits.
Put 1-2 tablespoons of fruit on 4 plates, add the rest of the fruit. Put 2 cakes on each plate. Wash the lemon balm, dab dry and remove the leaves. Decorate the cakes with lemon balm and dust with icing sugar.
Waiting time approx. 30 minutes