Milk Rice Torte

For the cake base, melt butter. Coarsely crush ladyfingers and place in a freezer bag. Seal the bag and crush the ladyfingers into crumbs with a rolling pin. Mix the crumbs with the melted butter.

Set a cake ring on a plate and distribute the cookie crumbs in it. Press down well with the help of a spoon, then chill the base. For the rice pudding layer, soak gelatin sheets in cold water. Whip the cold cream and refrigerate.

Cut open the vanilla pod and scrape out the pulp. Bring pod and pith to a boil with milk in a medium saucepan. Add sugar. Finally, stir in the rice pudding. Cover with the lid and leave to swell on the lowest setting for about 30 minutes, stirring briefly from time to time.

Once the rice pudding is cooked, remove the vanilla pod. Squeeze the gelatine well and stir into the rice pudding. Transfer the rice pudding to a bowl and allow to cool, stirring from time to time.

Fold the whipped cream into the cooled rice pudding. Pour the mixture onto the base in the mold and smooth it out. Leave the cake to set in the refrigerator for about 2 hours.

For the berry topping, wash and dry berries and cut strawberries in half. Spread the berries completely on the rice pudding layer. Mix cake glaze with sugar in a small saucepan and add water and juice according to package instructions, stirring constantly.

Spread the cake glaze thinly over the berries with a spoon. Chill the cake for at least 30 minutes. To serve, carefully pull the cake ring up and remove.