Strawberry and rice pudding

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease a square springform pan (24 x 24 cm) and set aside. Separate 4 eggs. Beat the egg whites, 100 g sugar, 1 packet of vanilla sugar and salt until stiff with the whisk of the hand mixer. Add the egg yolks and stir in. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Pour the mixture into the springform pan, smooth it down and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) on the middle shelf for about 25 minutes. In the meantime bring 750 ml milk to the boil. Cut the vanilla pod open lengthwise and scrape out the pulp. Add rice, 50 g sugar, vanilla pulp and vanilla pod while stirring. Cook over low heat for about 40 minutes, stirring from time to time.

2. 2

   Wash and clean the strawberries. Take out the sponge cake and let it cool down on a cake rack. Soak 4 and 6 gelatine sheets separately in cold water. Puree 250 g strawberries and 75 g sugar with a chopping stick. Heat 2 tablespoons of puree in a small pot. Squeeze out 4 sheets of gelatine and dissolve in it. Stir the gelatine mixture into the strawberry puree. Separate 1 egg. Whisk 3 tablespoons of milk and egg yolk. Stir into the rice pudding. Remove the vanilla pod from the rice pudding. Squeeze 6 sheets of gelatine, stir into the rice pudding. Cool until the rice begins to set. Cut 200 g strawberries into smaller pieces and the rest into larger pieces. Put aside about 4 tablespoons of small strawberry pieces for decoration. Take the sponge cake out of the tin and cut it in half horizontally. Cover the bottom of the cake with the edge of the springform pan. Spread small strawberry pieces on top. Separately beat egg white and cream until stiff.

3. 3

   Stir into the rice pudding. Remove the vanilla pod from the rice pudding. Squeeze 6 sheets of gelatine, stir into the rice pudding. Cool until the rice begins to set. Cut 200 g strawberries into smaller pieces and the rest into larger pieces. Put aside about 4 tablespoons of small strawberry pieces for decoration. Take the sponge cake out of the tin and cut it in half horizontally. Cover the bottom of the cake with the edge of the springform pan. Spread small strawberry pieces on top. Separately beat egg white and cream until stiff. Fold the cream first, then the beaten egg white into the rice. Put half of the rice in the springform pan on the strawberries and smooth it down. Place the top layer on top. Spread the rest of the rice on top. Put the strawberry puree on the rice and spread it smooth. Spread large pieces of strawberries on top and press down lightly. Chill the cake for at least 2 hours. Divide the cake into 12 pieces and serve. Decorate with strawberry quarters and other small strawberry pieces

4. 4

   Fold the cream first, then the beaten egg white into the rice. Put half of the rice in the springform pan on the strawberries and smooth it down. Place the top layer on top. Spread the rest of the rice on top. Put the strawberry puree on the rice and spread it smooth. Spread large pieces of strawberries on top and press down lightly. Chill the cake for at least 2 hours. Divide the cake into 12 pieces and serve. Decorate with strawberry quarters and other small strawberry pieces

Nutrition Facts

KCAL
300 kcal

CARBS
45 g

FATS
10 g

PROTEINS
9 g