Pink Rice Cake

Preheat the oven to 200° Celsius (gas: level 3).

Quickly knead the flour with the light butter cut into small pieces or salt, butter, sugar and egg yolks. Grease the bottom of the tart springform pan and spread with the shortcrust pastry. Place in the oven and bake for 15 to 20 minutes.

Meanwhile, pour out the raspberries into a small saucepan to defrost. Bring the cow’s milk to the boil, sprinkle in the long-grain rice and let it simmer gently for 1 hour at a moderate temperature with the lid closed, stirring occasionally.

Remove about 1/3 of the raspberries and spread them on paper towels. Bring the remaining berries to the boil once with tap water and strain through a very fine sieve. Allow the puree to cool.

Soak the gelatine, squeeze it out and stir it into the hot rice pudding.

Stir vanilla sugar, egg yolks, sugar, grated lemon skin and juice until creamy. Add the curd cheese. Season with the alcohol.

Mix the curd, raspberry puree and rice pudding thoroughly. Fold in the remaining raspberries.

Place the short pastry base on the springform base. Place the cake ring upside down on top. Line the inside with a strip of parchment paper. Close the mold.

Whip the cream until stiff, fold into the long grain rice and curd mixture. Fill into the mold. Cover and leave to cool for at least 5 hours, but leave to cool overnight.

Shortly before serving the rice cake carefully

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