First, boil milk with 30 g sugar, rice, butter and salt to a thick paste, cool it slightly.
Beat egg and egg yolk with 60 g sugar and fold into the rice pudding. Add the pignoli, sponge cake crumbs, almonds, aranzini and candied lemon peel.
Grease a cake pan well with butter and sprinkle with breadcrumbs. Pour in the mixture.
Bake in the oven at 160 °C for about 35 minutes. Let the cake cool down and put it in the refrigerator.
Whip the cream until semi stiff, add the powdered sugar and cream stiffener. Spread it on the well cooled cake in the shape of a dome.
Press the chestnut puree through a potato or spaetzle press directly onto the cake.
Serve the chestnut rice cake sprinkled with powdered sugar.
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