Rice pudding slices with cherries

Name: Rice pudding slices with cherries
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 Eggs (size M); 1 pinch Salt; 75 g + 7 tablespoons sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 200 g Rice Pudding; 800 ml Milk; 7-10 Tbsp Salt; 2 (720 ml each) Glasses of cherries; 1 package Pudding powder "Vanilla Flavor"; 80 g Almond kernels without skin; 7-10 Tbsp Cinnamon sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 Eggs (size M)
1 pinch Salt
75 g + 7 tablespoons sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
200 g Rice Pudding
800 ml Milk
7-10 Tbsp Salt
2 (720 ml each) Glasses of cherries
1 package Pudding powder "Vanilla Flavor"
80 g Almond kernels without skin
7-10 Tbsp Cinnamon sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 1 pinch of salt and 75 g sugar. Beat the egg yolks separately. Mix flour, starch and baking powder. Sift over the egg mixture and fold in carefully. Spread evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.
2
Then turn out onto a damp tea towel sprinkled with sugar. Remove baking paper immediately. Bring milk, rice and 1 pinch of salt to the boil. Cook in a closed pot at low heat for about 25 minutes, stirring occasionally. Drain the cherries in a sieve. Collect the juice and measure 400 ml. Stir pudding powder, 1 tbsp. sugar and 4 tbsp. juice until smooth. Bring the rest of the juice to the boil and thicken with the pudding powder. Fold in cherries. Cut sponge cake in half crosswise. Place a baking frame around one half of the base. Spread cherry compote evenly on top. Cover with the other cake base and press down firmly.
3
juice until smooth. Bring the rest of the juice to the boil and thicken with the pudding powder. Fold in cherries. Cut sponge cake in half crosswise. Place a baking frame around one half of the base. Spread cherry compote evenly on top. Cover with the other cake base and press down firmly. Sweeten the finished rice with 2 tbsp. sugar and spread evenly on the top cake layer. Put the cake in a cool place. Melt 4 tablespoons of sugar. Add the almonds and stir into the caramel. Pour on baking paper, spread thinly and let cool. Sprinkle cake with cinnamon sugar and cut into 12 pieces. Spread almonds on the pieces and arrange on a plate
4
Sweeten the finished rice with 2 tbsp. sugar and spread evenly on the top cake layer. Put the cake in a cool place. Melt 4 tablespoons of sugar. Add the almonds and stir into the caramel. Pour on baking paper, spread thinly and let cool. Sprinkle cake with cinnamon sugar and cut into 12 pieces. Spread almonds on the pieces and arrange on a plate
5
45 minutes waiting time