For the rice pudding, boil milk with 1 pinch of salt in a saucepan. Stir in the rice and 100 g sugar. Bring to the boil briefly, turn down to low heat and cook rice pudding for about 25 minutes, stirring frequently. Switch off the stove. Let the rice swell on the plate for about 15 minutes. Soak gelatine in cold water and squeeze out well. Dissolve in hot rice pudding. Mix cinnamon with 2 tbsp. sugar.
For the crumb base, place the biscuits in a freezer bag, close the bag and roll a cake roll over them until the biscuits are crumbled. Melt the butter and mix it with the cookie crumbs. Press in a springform pan (26 cm Ø) to a smooth base. Sprinkle with about half of the cinnamon sugar and chill.
Whip the cream until stiff and fold into the cooled rice pudding in 2 portions. Pour the rice mixture into the mould and chill for about 4 hours. Defrost the berries in a sieve.
Bring the fruit spread to the boil and briefly stir in the berries. Allow to cool for about 10 minutes and spread on the rice pudding. To serve, carefully remove the cake from the tin. Sprinkle with the rest of the cinnamon sugar.