Holler Milk Rice Cake with Pears

Preheat the oven to 180 °C top/bottom heat. Grease and flour a baking pan of approx. 20 x 25 cm.

Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Then stir in sugar and vanilla sugar, then add the yolks. Sift baking powder and flour and fold in. Smooth the dough in the pan and bake for about 20 minutes (test with a stick).

Stir the rice pudding into 300 ml cold water, bring to the boil briefly and then simmer for about 8 minutes. Soak gelatine in cold water for 5 minutes, squeeze out and dissolve in the rice pudding, let cool.

Stir in the elderberry syrup and the curd cheese. Whip the cream until stiff and fold in.

For the pear compote, peel and core the pears and cook with water and sugar for about 5 minutes until most of the water has evaporated. Let cool and drain the pears.

Bring whipping cream to a boil, remove from heat and melt chocolate in it. Place in the refrigerator.

Cut out 6 circles with dessert rings (7.5 cm diameter). Place the sponge cake bases in them, spread the pear compote on top, then divide the rice pudding into the rings. Refrigerate.

Remove the tartlets from the mold. Whip the chocolate cream with the cream stiffener and pipe or spread with a piping bag.

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