Strawberry-Rice Pudding Cake

Great cake to use up some leftover rice pudding!

Ingredients:

9x13 inch (40x30 cm) Pyrex form or deep baking dish

Some grease

Pie Crust:

125 g all-purpose flour

1/4 teaspoon baking powder

50 g almond flour

75 g sugar

2 tablespoons cold water

75 g butter or margarine

Topping:

500 g (1 pound) strawberries

Glaze:

250 ml (1 cup) water or apple juice

1 tablespoon sugar (if using water)

1 teaspoon arrowroot starch

Rice pudding topping:

225 g arborio rice

3-3.5 cups milk (750-825 ml)

25 g sugar

1/2 - 1 pint (400 g) whipping cream

Some powdered sugar

Decoration:

Extra strawberries

Chocolate shavings

Mint leaves

Preparation:

1. Prepare rice pudding: Add arborio rice, milk and sugar to a stovetop pot. Bring to a boil, remove from heat and let simmer until the milk has been completely absorbed by the rice, stirring occasionally.

2. Prepare pie crust: Preheat oven to 325 F (200 degrees Celsius). Mix flour and baking powder, then sift into a bowl. Add all remaining ingredients and using the knead hooks of an electric hand mixer blend until a smooth dough has formed. Add more flour if dough is sticky. Grease Pyrex form or deep baking dish. Flatten pie crust in baking dish. Using a fork punch several holes into the pie crust, then bake at 325 F (200 degrees Celsius) for 15 minutes.

3. Remove cake from oven, let cool down. Wash and clean strawberries, then cut in half and put on top of pie crust.

4. Prepare glaze: In a stovetop put bring water and sugar or apple juice, and arrowroot starch to a boil while stirring constantly. Remove liquid from stove, and brush strawberries with glaze.

5. Whip cream and powdered sugar until stiff peaks are visible. Carefully fold rice pudding into the whipping cream, then spread on top of the strawberries. Refrigerate cake overnight.

6. Decorate cake with strawberries, chocolate and/or mint leaves before serving.

Comments:

1. For a vegetarian-friendly version I didn't use gelatin. To make the rice pudding topping thicker, dissolve gelatin in 2 tablespoons of water in a stovetop pot, let sit for 5 min, gently heat up to dissolve gelatin, then add two tablespoons whipping cream, pour gelatin-cream mix slowly into whipping cream and whip stiff.

2. I used arrowroot starch to prepare the glaze. You can also use "Tortenguss", a (in Germany) commercially available powder and prepare it according to the instructions.