Kiwi Rice Cake

Knead the flour, egg yolks, 1 pinch of salt, butter or light butter and 40 g sugar into a short pastry. Cover and cool for half an hour, then cover the bottom of a 26 cm springform pan. Prick several times with a fork and bake for 15 minutes in a 220 °C oven.

Cool on a wire. Boil the milk with the sliced vanilla pod, the very thinly peeled lemon zest and 1 pinch of salt. Sprinkle in long grain rice, add sugar after boiling again. Cover and leave to swell for 40-45 min at low temperature. Remove vanilla pods and lemon zest and let the soaked, squeezed gelatine melt in the hot long-grain rice while stirring. Cool.

Just before the mixture sets, fold in the rum, juice of half the lemon, whipped cream until stiff, and the dry diced peaches.

Close the rim of the mould around the base of the cake, pour in the rice mixture and top with the sliced kiwis. Place in the refrigerator to set, frost with cake glaze as desired.

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