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🍰 Rice Pudding Cake with Plums

560 kcal · 30 min · 4 servings

Rice Pudding Cake with Plums Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the milk, 4 tablespoons of sugar, a pinch of salt, and cinnamon into a pot.
  2. 2. Bring the mixture to a boil while stirring.
  3. 3. Stir in the rice pudding.
  4. 4. Simmer the rice with the lid on for about 25 minutes over medium heat.
  5. 5. Stir occasionally during this time.
  6. 6. Remove the pot from the heat.
  7. 7. Let the rice swell for another 10 minutes with the lid on.
  8. 8. Melt the butter in a small pot over low heat.
  9. 9. Crush the cookies into small pieces inside a freezer bag.
  10. 10. Mix the crumbs with the melted butter.
  11. 11. Line a springform pan with baking paper.
  12. 12. Put the butter-crumb mixture into the pan.
  13. 13. Press the mixture down evenly.
  14. 14. Place the pan in the refrigerator.
  15. 15. Wash the plums thoroughly.
  16. 16. Halve the plums and remove the pits.
  17. 17. Cut the plums into small pieces.
  18. 18. Take 400 grams of the plum pieces.
  19. 19. Put these plums, 70 grams of sugar, and apple juice into a pot.
  20. 20. Bring the mixture to a boil.
  21. 21. Simmer the compote for about 5 minutes over medium heat.
  22. 22. Smoothly mix the starch with a little water in a bowl.
  23. 23. Add the starch mixture to the plums.
  24. 24. Stir everything well.
  25. 25. Cook the compote for about 2 minutes until it is thick.
  26. 26. Let the plum compote cool down.
  27. 27. Set aside the remaining diced plums.
  28. 28. Soak the gelatin in a bowl with cold water.
  29. 29. Squeeze the gelatin lightly.
  30. 30. Melt the gelatin in a small pot over low heat for about 2 minutes.
  31. 31. Add 3 tablespoons of the rice pudding to the melted gelatin.
  32. 32. Stir the mixture well.
  33. 33. Mix this gelatin mixture with the rest of the rice pudding.
  34. 34. Let the rice pudding mixture cool down.
  35. 35. Whip the cream in a bowl with a hand mixer until stiff.
  36. 36. Fold the whipped cream into the cold rice pudding mixture.
  37. 37. Take half of the rice pudding mixture.
  38. 38. Mix this half with two-thirds of the plum compote.
  39. 39. Spread this mixture over the cookie base.
  40. 40. Top the cake with the remaining diced plums.
  41. 41. Put the rest of the rice pudding on top.
  42. 42. Let the cake set in the refrigerator for at least 4 hours or overnight.
  43. 43. Carefully release the cake from the pan.
  44. 44. Garnish the cake with the remaining plum compote.
  45. 45. Serve the cake.

Nutrition per serving