Summary

Ingredients

For the ground:

• 150 g biscuit (s), oat shortbread biscuits (e.. hobbits-crusty)
• 100 g butter

For the filling:

• 1 glass sour cherries, (atg 350 g)
• 4 sheets gelatin, white
• 1 pack rice pudding dish (ready-mixed)
• 500 ml milk
• 200 ml whipped cream

For the cast:

• 250 ml cherry juice, (from the glass)
• 1 pack cake icing, red
• 20 g suar

Print Recipe Pin Recipe

Instructions

1. For the bottom, put the biscuits in a freezer bag, seal and finely crumble the biscuits with a rolling pin.
2. Melt the butter in a saucepan and mix well with the biscuit crumbs.
3. Pour the biscuit mixture into a springform pan (26 cm), press it down to a base with a spoon and chill.
4. For the filling, drain the cherries in a colander while collecting the juice. Soak the gelatine according to the instructions on the packet. Prepare the rice pudding with milk according to the instructions on the packet, gently pull out the gelatine and dissolve in the hot rice pudding while stirring. Let the rice pudding cool, stirring occasionally.
5. Whip the cream until stiff and fold into the cooled rice pudding.
6. First distribute half of the rice filling on the floor, cover with the cherries, then place the remaining filling on top and smooth out. Chill the cake for about 1 hour.
7. Measure out the juice for the topping. Prepare the icing with the specified ingredients according to the package instructions, carefully place on the cake and refrigerate the cake for another 2 hours.