Milk rice and cherry pie with speculaa ground
Time
Preparation time: 30 min.
Rest period: 3 hours
Total preparation time: 3 hours 30 minutes
Rice pudding and cherry pie with speculaa ground - a delicious fridge without baking.
ingredients
For the ground:
- 50 g of sliced almonds
- 50 g of sugar
- 100 g butter melted
- 100 g speculum finely chopped
For the filling:
- 200 g of whipped cream
- 500 ml of milk
- 1 bag of rice pudding v. Dr. Oetker
- 4 sheets of gelatine white
- 1 jar of shadow morels
For the casting:
- 250 ml cherry juice
- 30 g of sugar
- 1 bag of cake sauce red
preparation
- First lay out the bottom of a springform pan with parchment paper.
- For the bottom finely chop the specula. I put the biscuits in a freezer bag and roll over them with a rolling pin until everything is fine crumbly. Then melt the butter and mix all the ingredients for the soil in a bowl very well. Spread this mass on the springform bottom and press well. Now chill.
- For the filling drain the cherries and catch the juice, then soak the gelatine in cold water for about 5 minutes.
- Heat the milk and stir in the rice pudding, then squeeze out the gelatine and stir in the rice pudding. Allow the rice pudding to cool.
- Beat the cream until stiff and lift it under the rice pudding. Spread one half of this mass on the ground, spread ¾ of the cherries on top, pass the other half of the rice mass and spread the rest of the cherries on top. Then refrigerate the cake for 60 minutes.
- For the cast, stir the cherry juice with the sugar and the cake sprinkling and bring to a boil while stirring. Then distribute it on the cake. Put the whole thing in the fridge for another 2 hours.
- Use a sharp knife to separate the cake border from the springform pan and remove the ring.
The cake makes about 12 pieces.
If you do not like speculoos, you can also take shortbread biscuits or another shortbread biscuit cake.
If no children eat you can round off the rice mass with alcohol.
