Milk Rice Cake with Raspberries

For the rice pudding with raspberries, heat 1 tablespoon of butter in a deep saucepan and sauté the rice pudding until translucent without it taking on color. Deglaze with milk.

Add the cinnamon stick, sugar and vanilla sugar and simmer gently over low heat for about 20 minutes, stirring constantly to prevent the rice from sticking to the bottom.

Meanwhile, coarsely chop the white chocolate. Soak the gelatin in cold water. After about 20 minutes, remove the pot from the heat, remove the cinnamon stick.

Mix in the chopped chocolate. Squeeze the gelatin well, stir it into the warm rice pudding and let it dissolve. Allow the rice pudding to cool completely.

Whip the cream until stiff and fold into the rice pudding. For the raspberry puree, pass the cleaned raspberries through a sieve, mix with powdered sugar and 1 tablespoon of raspberry brandy if desired.

For the cake base, toast the almonds in a pan without fat, let cool and chop finely. Put the cookies in a freezer bag and crumble finely with a pasta walker. Melt butter in a small pan, mix in almonds and cookie crumbs.

Line a springform pan with damp baking paper. Spread the almond and crumb mixture over the bottom, spread with a tablespoon to form a firm base, and chill.

Spread half of the rice pudding mixture on the cake base. Spread raspberry puree on top, finish with remaining cream rice pudding, smooth.

Cover the cake with cling film.

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