Summary

Ingredients

• 750 ml milk
• 150 g rice puddin
• 1 pinch (s) salt
• Fat for the shape
• Breadcrumbs for the mold
• 1 glass morello cherries (drained weight 350 g)
• 100 g marzipan
• 3 egg (s)
• 100 g suar
• 100 g whipped cream
• 2 tablespoon powdered sugar
• 50 g flaked almonds
• 1 tablespoon cornstarch
• 2 tablespoon water
• some sugar

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Instructions

1. Warm the milk and sprinkle the rice into the almost boiling milk. Add a pinch of salt. Cover the rice and soak on the lowest setting for about 50 minutes, then leave to cool.
2. Grease a baking dish and sprinkle with breadcrumbs. Preheat the oven to 175 ° C. Drain the cherries and collect the juice. Dice the marzipan.
3. Separate the eggs. Mix the egg yolks with 50 g sugar until frothy. Add the marzipan and stir until creamy. Beat the egg whites with the rest of the sugar until stiff. Carefully fold the egg yolk mass, egg whites and cherries into the rice. Pour the mixture into the mold and bake for about 40 minutes.
4. Remove the casserole, set the oven to 200 ° C. Bring the cream with powdered sugar and flaked almonds to the boil, pour onto the casserole and bake for about 10-15 minutes until a crust has formed.
5. Mix the starch with 2 tablespoons of water. Bring the cherry juice to the boil and stir in the starch, bring to the boil and add sugar to taste. Serve the casserole with the cherry sauce.